After years of controversy as to whether eggs are good or bad for our health, data produced by the UK Foodcomp project consortium, funded by the Department of Health, has now concluded that eggs are good for us.
Official data suggests that today’s eggs contain more than 70% more vitamin D and double the amount of selenium compared to when previous analyses were carried out 30 years ago, as well as containing less fat and fewer calories. A medium-size egg now contains 66 calories, 4.6g of fat, 1.3g of saturated fat and 177mg of cholesterol. There is acknowledgement that cholesterol in eggs does not have a significant effect on blood cholesterol in most people. All major UK heart and health advisory bodies, including the British Heart Foundation, have already removed the previous limits on egg consumption.
The new analysis found that two medium eggs can provide around two-thirds of the EU labelling RDA for vitamin D, 42% of the RDA of selenium, and 50-60% of the US AI (Adequate Intake) for choline. The omega-3 content was analysed for the first time and the result indicates that, according to EC nutrition claims regulation, UK eggs qualify as a source of the fatty acid DHA. These changes are believed to be the result of improvements to hens’ feed. Vegetable oils replaced meat and bonemeal in UK hens’ feed in the 1980s and it is suggested that better quality oils, along with improvements to feed, have improved the hens’ absorption of fat-soluble vitamins.
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