Today’s post comes from guest blogger Kristen Wilk, MS, RDN. Kristen holds a BA in psychology from Yale University and an MS in nutrition from Boston University. Having completed her dietetic internship at Boston Medical Center, Kristen is a registered dietitian nutritionist and incoming Treasurer of the Chicago Food & Nutrition Network. With interests in consumer behavior and nutrition communications, Kristen joined the Edelman Public Relations Nutrition Solutions team in 2013, where she works to spread nutritional knowledge and rectify misconceptions about what constitutes a “healthy diet.”
As a health professional, you likely regularly encounter consumer confusion regarding nutrition topics in the form of frequent questions from your patients and clients. Given the constant state of change that comprises the field of nutrition science, this confusion is by no means surprising.
So what do you say when your patients ask, “How many eggs can I eat?”
The New York Times’ Health and Wellness blog recently addressed this very issue with an informative article and corresponding video, both of which are certainly worth a view1. In sum, the post suggests you can feel confident recommending eggs to your patients and clients, knowing that studies continue to show that eggs only modestly impact serum cholesterol levels and heart disease risk2-4, while providing a range of critical nutrients including high-quality protein, vitamin B12, riboflavin, folate and vitamin D. Moreover, by encouraging the consumption of eggs, you’ll be in the company of expert sources in health and nutrition, including the American Heart Association, the Dietary Guidelines for Americans and Dr. Frank Hu of the Harvard School of Public Health.
- O’Connor A. Ask well: How many eggs can I eat? Ask Well, The New York Times. Published November 14, 2014. http://well.blogs.nytimes.com/2014/11/14/ask-well-how-many-eggs-can-i-eat/?ref=health&_r=1. Accessed November 14, 2014.
- Hu FB, Stampfer MJ, Rimm EB, Manson JE, Ascherio A, Colditz GA, Rosner BA, Spiegelman D, Speizer FE, Sacks FM, Hennekens CH, Willett WC. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281(15):1387-94.
- Rong Y, Chen L, Zhu T, Song Y, Yu M, Shan Z, Sands A, Hu FB, Liu L. Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies. BMJ. 2013; 346:e8539.
- Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. Saturated fat, carbohydrate, and cardiovascular disease. Am J Clin Nutr. 2010; 91(3):502-9.