2015-2020 Dietary Guidelines for Americans Recommend Pasteurized Eggs
How do you promote personal health and reduce your risk of chronic illnesses? One answer is to follow the Office of Disease Prevention and Health Promotion’s 2015-2020 Dietary Guidelines for Americans. The Guidelines present advice for nutrition, alcohol consumption, physical activity, and food safety—as defined by current science.
Raw eggs? Use pasteurized eggs
As for food safety, the updated Dietary Guidelines for Americans recommend using pasteurized eggs for any recipe that calls for raw eggs, saying, “Always use pasteurized eggs or egg products when preparing foods that are made with raw eggs (e.g., eggnog, smoothies and other drinks, hollandaise sauce, ice cream, and uncooked cookie dough).”
Many people don’t know this, but most eggs in cartons are not pasteurized. Davidson’s Safest Choice™ Pasteurized Eggs eliminate the risk of Salmonella through an all-natural series of warm water baths. (See how we pasteurize eggs >)
Who most needs pasteurized eggs
Research reveals that 1 in 5 people is at heightened risk of foodborne illness. Older adults, young children, pregnant women, and persons with weakened immune systems are at increased risk for foodborne illness, such as the illness caused by Salmonella in eggs. For more information, see our blog post, Foodborne illness: who’s at risk?
Pasteurized eggs keep you safe
The good news is that egg pasteurization eliminates the risk of Salmonella. This allows you to enjoy an economical protein source (6g per large egg) that’s high in other essential nutrients, too. In fact, the Dietary Guidelines note that among protein-rich foods, “Eggs provide the most choline.” (See egg nutrition facts >)
So, a tip for health: Look for the word “pasteurized” on your egg carton! And try some satisfying recipes featuring pasteurized eggs. Here’s to your health!