Fraser Coast Chronicle - - WEEKEND -

We know eggs make a healthy, af­ford­able and tasty meal – but now re­search has re­vealed just how many it is safe to eat in a week.

And in good news for lovers of a frit­tata or scram­ble, the Amer­i­can Jour­nal of Clin­i­cal Nutri­tion found there were no ad­verse ef­fects from hav­ing as many as 12 over seven days.

The re­searchers found that weight loss was sim­i­lar over a year for peo­ple on a low-egg (two a week) and a high-egg (12 a week) diet.

They dis­cov­ered that even par­tic­i­pants with type-2 di­a­betes did not have ad­verse ef­fects from eat­ing a diet high in eggs such as in­flam­ma­tion, car­dio-meta­bolic risk lev­els or raised glu­cose lev­els.

“A healthy diet based on pop­u­la­tion guide­lines and in­clud­ing more eggs than cur­rently rec­om­mended by some coun­tries may be safely con­sumed,” con­cluded the re­searchers.

It has prompted a call for a re­view of the Na­tional Heart Foun­da­tion guide­lines that rec­om­mend up to seven eggs a week.

While eggs are high in fat (in the yolk), they are full of vi­ta­mins, min­er­als, pro­tein and healthy omega-3 fats. The yolk is packed with nu­tri­ents, so there’s no need to opt for egg-whites only.

Eggs are filling and do not raise choles­terol in the blood.

Peo­ple who re­place a grain-based break­fast with eggs have been found to eat fewer kilo­joules over the day.

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