Effects of Egg Consumption on Vit D Status

Vitamin D deficiency is a common problem in Australia, with 20% of Australian adults (~3.3 million people) aged 25 years and over reported to be deficient and a further 43% classified as having insufficient circulating vitamin D concentrations. Young adults aged 25-34 years are at the greatest risk of being deficient, particularly at higher latitudes and during the winter months when circulating vitamin D levels decrease by 25-30%. Consumption of 7 commercially available eggs per week for 12 weeks, which is in line with the current Australian dietary guidelines which recommends up to 7 eggs per week, was safe, acceptable, and effective for attenuating the wintertime decrease in blood vitamin D concentrations in young Australian adults. Consuming either 7 or 12 eggs per week did not adversely influence body weight or blood lipid concentrations in the young adults completing the study.