Harrison’s Company Nutritionist in the News | Harrison Catering

Company Nutritionist Dr Juliet Gray was recently in the Daily Mail and The Telegraph discussing the safety of eggs for pregnant women and babies.

Dr Gray conducted a review that showed that current NHS guidance (taken from the Food Standards Agency and put in place following a salmonella outbreak in 1988) and concerns about allergy have led many women to avoid eggs entirely during pregnancy and when weaning their babies—causing them to lose out on a low-cost, convenient source of high-quality protein and nutrients such as vitamin D, selenium, choline and omega-3 fatty acids, many of which cannot be found in other foods.

A vaccination and hygiene programme implemented following the 1988 outbreak has effectively eliminated the bacteria from British eggs, and those with a British Lion stamp are safe to eat soft-boiled, poached or fried during pregnancy, according to the British Egg Industry Council.

Dr Gray further reports that avoiding eggs when pregnant and during weaning at around 6 months can be counterproductive, as emerging research suggests that children who are not introduced to eggs within the crucial window of four to seven months old may have a higher chance of developing an intolerance to them.

Full coverage of this story can be found on the Daily Mail and The Telegraph websites.