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Kiwis love eggs and can be reassured eating up to six eggs per week is recognised as a part of healthy, balanced diet for most people, according to the New Zealand Nutrition Foundation.

“Eggs 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,” New Zealand Nutrition Foundation Dietitian, Sarah Hanrahan said.

Questions around limiting egg intake have been widespread amid concerns about cholesterol and saturated fat and the increased risk of coronary heart disease (CHD).

“This confusion has arisen because 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 said.


Evidence indicates little association between egg intake and the increased risk of CHD 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.


To further help boost your egg intake keep in mind that eggs are not only one of the most versatile foods on the market, they’re also a nutritional powerhouse providing a natural source of at least 11 different vitamins and minerals, high quality protein, healthy fats (including omegas-3) and important antioxidants.


“There is no doubt Kiwis really enjoy eating eggs, and we encourage people to be more creative with them as they can form part of an economical, quick meal for the entire family,” Hanrahan said.

Get cracking! Here’s six great reasons to enjoy six eggs a week

1. Eggs have the highest nutritional quality protein of all food sources


2. Eggs contain over 11 different vitamins and minerals


3. Eggs are a source of Omega 3 and important antioxidants


4. Eggs are a convenient, versatile food for all ages and lifestyles


5. Eggs are great value, easy to cook and delicious


6. Research supports inclusion of up to six eggs a week as part of a healthy balanced diet, low in saturated fat








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