Recent updates from the U.S. Food and Drug Administration (FDA) have reclassified eggs as a 'healthy, nutrient-dense' food, reflecting changes in nutrition science and dietary recommendations. The FDA's 'healthy' designation, in use since the early 1990s, aims to help consumers identify foods that form the basis of healthy dietary patterns.
American Egg Board's president and CEO, Emily Metz, expressed enthusiasm over the FDA's acknowledgment of eggs meeting the updated 'healthy' definition. Metz highlighted eggs as a 'nutritional powerhouse,' containing eight essential nutrients crucial for overall health, particularly emphasizing their role in muscle health and wellness.
Registered dietitian nutritionist Tanya Freirich praised eggs as an excellent source of protein, choline, B vitamins, and selenium, with additional nutrients like vitamin D, vitamin E, calcium, and zinc. Freirich noted that recent research has debunked previous concerns about dietary cholesterol in eggs, especially when considering pasture-raised or omega 3-enriched varieties.
While eggs offer a superior alternative to sugary cereals or pastries, Freirich advised moderation in consumption, aligning with current studies and recommendations supporting up to one egg per day. Erin Palinski-Wade, a registered dietitian from New Jersey, echoed the sentiment, emphasizing eggs' affordability as a high-quality protein source rich in essential nutrients often lacking in diets.
Both dietitians expressed optimism that the FDA's recognition of eggs as a healthy food will dispel outdated concerns regarding dietary cholesterol, empowering consumers to make informed choices about their protein sources and incorporate eggs into a balanced diet.
