MEDIA STATEMENT EGGS NOT CONNECTED TO HEART DISEASE 17 August 2012
A study has recently been published by Western University (Canada) which is claiming that eating egg yolks is almost as
bad for you as smoking.
The research suggests consuming three or more egg yolks a week increases chances of atherosclerosis, a disorder of the
arteries where fat, cholesterol and other substances build up on the walls of the arteries causing plaque.
This is a statement the New Zealand Nutrition Foundation refutes strongly.
Nutritionist Sarah Hanrahan of the New Zealand Nutrition Foundation says “Studies demonstrate that the average New
Zealander with no pre-existing heart problems or risk factors for heart disease can enjoy an egg a day without
increasing their risk of heart disease.”
“There has long been commentary around cholesterol in egg yolk as people have believed cholesterol in food raises blood
cholesterol levels. In fact it is saturated fat in a diet, not cholesterol that increases the risk of heart disease,”
Hanrahan says.
Evidence indicates little association between egg intake and the increased risk of coronary heart disease and stroke in
most people.[1] It is still advised, however that those with heart disease or at risk of heart disease should limit
their egg intake to three per week.
“Eggs are an economical highly nutritious food and are included in our list of foods to always keep in your cupboard or
fridge, as they can form the basis of many quick, affordable and filling family meals,” adds Hanrahan.
ENDS
[1]Natoli S, Markovic T, Lim D, Noakes M, Kostner K. Unscrambling the research: Eggs, serum cholesterol and coronary
heart disease. Nutrition and Dietetics 2007;64:105-111.