#Eggnutrition

A large, long-term study shows that older adults who eat one to six eggs per week have about 29% lower risk of cardiovascular death than those who eat few or no eggs. This finding supports moderate egg inclusion in healthy eating patterns and addresses previous worries about dietary cholesterol. For Thailand’s aging population, eggs offer an affordable, high-quality protein that fits well with traditional Thai meals.

Researchers tracked health outcomes of older adults over several years, adjusting for lifestyle and health factors. The analysis revealed that moderate egg intake was associated with a meaningful reduction in cardiovascular mortality, particularly within the one-to-six eggs-per-week range. Higher consumption did not show the same level of benefit, suggesting there is an optimal window for protection.

For generations, supermarket shoppers in Thailand and worldwide have puzzled over a simple question: Should we choose brown eggs or white eggs for better health? Recent research and input from leading dietitians make it clear—the difference lies not in nutrition, but in detail. According to a new report and recent expert interviews, the color of an egg’s shell has little to do with its health benefits or taste. Instead, it depends almost entirely on the breed of the hen that laid it—a fact that is often overlooked in popular perception. Understanding the real science behind eggs is crucial for Thai consumers seeking to make healthy and cost-effective choices in their diets, especially as food prices rise and health consciousness deepens across the country.

Eggs remain a staple in Thai kitchens, from pad Thai to everyday breakfasts. Yet many shoppers debate whether brown eggs are healthier or tastier than white ones. Current nutrition guidance clarifies that shell color does not determine health or flavor. Instead, nutrition depends on hen breed, feed, freshness, and farming practices. For budget-conscious Thai families, the focus should be provenance and quality rather than shell hue.

A typical large egg offers about 74-80 calories, roughly 6 grams of high-quality protein, 5 grams of fat, and less than 1 gram of carbohydrates. Eggs provide essential nutrients like vitamin A, biotin, lutein and zeaxanthin, and choline, which is particularly important for fetal brain development. While eggs contain cholesterol, current science shows most people can enjoy them in moderation as long as saturated and trans fats are limited. This is especially relevant for families seeking affordable, nutritious options.