Daily egg consumption may reduce cardiovascular disease

BMJ: People who consume an egg a day could significantly reduce their risk of cardiovascular diseases compared with eating no eggs, suggests a study carried out in China, published in the journal Heart. Cardiovascular disease (CVD) is the leading cause of death and disability worldwide, including China, mostly due to ischaemic heart disease and stroke (including both haemorrhagic and ischaemic stroke).

Food poisoning by playing raw egg roulette: minimise your risk.

Scimex: Research released today by the Food Safety Information Council for Australian Food Safety Week shows that 36 per cent of Australians are taking a risk by eating raw egg dishes with 10 per cent eating raw egg dishes at least once a month. The greatest consumers of raw eggs are the 18 to 34 age group where 46 per cent have eaten raw eggs. The consumption of raw egg dishes has been linked to increased numbers of salmonella outbreaks. Rachelle Williams, Council Chair, said that eggs are a simple, cost effective and nutritious part of our diet but can be contaminated by salmonella when they are laid. Uncooked egg dishes such as hollandaise; fresh mayonnaise, and aioli; drinks containing raw egg such as egg nog and health shakes with added raw egg, and steak tartare need to be handled safely.

Eating one egg a day may lower risk of stroke

NHS: "An egg a day can cut chances of suffering a fatal stroke," The Times reports. A new review of existing data covering around 300,000 people suggests eating up to one egg a day may lower stroke risk; but not the risk of heart disease. The health effects of eggs have been debated for years. Eggs, which contain cholesterol, were thought to increase risk of heart disease by raising cholesterol levels.
But more recent studies show that cholesterol in food has little impact on the levels of cholesterol in your blood – most cholesterol in the blood is made by the liver.

Top salads with eggs to better absorb vegetables' carotenoids

Purdue: Adding eggs to a salad with a variety of raw vegetables is an effective method to improve the absorption of carotenoids, which are fat-soluble nutrients that help reduce inflammation and oxidative stress, according to research from Purdue University. "Eating a salad with a variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, lutein, zeaxanthin and lycopene," said Wayne Campbell, a professor of nutrition science. "The lipid contained in whole eggs enhances the absorption of all these carotenoids."

An Egg a Day May Help Keep the Doctor Away

Connecticut: What if eating an egg for breakfast is just as good as a bowl of oatmeal for people with diabetes? Maybe even better? Maria-Luz Fernandez, a professor of nutritional sciences in the College of Agriculture, Health, and Natural Resources, says that this may be the case. In a paper published in the journal Nutrients, Fernandez and her colleagues present evidence that an egg a day may not only be an acceptable part of a diabetic’s diet, it may prove to offer unexpected protection against the underlying inflammatory process that often leads to heart disease.

Eggs and cholesterol: not so bad

British Heart Foundation: Today's news has seen eggs back in the media, discussing their links to high cholesterol. Our Senior Cardiac Nurse, Victoria Taylor, explains that its been a while since eggs were considered a cause of high cholesterol and the best ways to have a healthy diet. In the past it was thought that people should limit the number of eggs they eat to three to four a week because they contain cholesterol - It is the egg yolks that have the cholesterol. However, the misconceptions around eggs and cholesterol largely stemmed from incorrect conclusions drawn from early research that dietary cholesterol contributed to raised blood cholesterol levels. 

Egg consumption may reduce the risk of type 2 diabetes

AJCN: Factors related to lifestyle such as diet and physical activity play a crucial role in the onset of type 2 diabetes It also includes certain foods. To date, the results of studies on egg consumption were inconclusive, but a Finnish study published in the journal "American Journal of Clinical Nutrition" now gives them a protective role.

Can children with egg allergy tolerate pasteurised raw egg?

Adelaide: New research from the University of Adelaide shows pasteurised (heated) raw egg contains the same main allergens as non-pasteurised (fresh) raw egg, and is not likely to be tolerated in children with egg allergy.