Eggs : a nutritious food and their role in a healthy diet.

Abstract

Objectives: A research study was carried out to provide statistical evidence on the perception of young mothers on the nutritional and health aspects of eggs, together with a thorough literature review presenting scientific information on health issues relating to the consumption of eggs and the cholesterol myth, egg allergy and microbiological safety of eggs. Methodology: A qualitative questionnaire was designed to assess the knowledge of mothers having children attending kindergarten school, on health concerns and nutritional aspects of eggs. The questionnaires were distributed in kindergarten schools in four different locations. The data collected was analysed using SPSS statistical program. Results: The population under study is unaware of the benefits of eggs and has not been adjourned with the latest finding as regards the cholesterol issue. This was also confirmed by the low amount of eggs consumed. Participants showed a rather low level of education in nutrition and were easily mixed up when questions were rephrased. Conclusions: For the egg to regain popular acceptance, the controversy surrounding the dietary cholesterol content of eggs must be revisited and revised. Scientists, medical professionals and media communicators should be challenged with changing consumer attitudes and behaviours about eggs. Positive publicity can be as bad as negative publicity thereby eggs should be promoted as one of the food sources that can be easily assimilated in a balanced diet. Recommendations: Nutritional education should form part of educational curricula at all levels: primary, secondary and tertiary.