Daijiworld Media Network - Mumbai

Mumbai, Jan 10: Despite recurring speculation and viral controversies, eggs continue to stand firm as one of the most affordable and nutritionally rich foods, especially vital in a country like India where protein intake remains low across large sections of the population.

Every few years, eggs find themselves at the centre of a new health scare — cholesterol, hormones, antibiotics, or chemicals in poultry feed. The latest controversy follows the same familiar pattern, triggering public anxiety despite regulatory assurances and scientific evidence.

Recently, a viral video by YouTube channel Trustified alleged that Eggoz Nutrition, a premium egg brand that markets its products as “antibiotic-free” and “chemical-free”, was selling eggs contaminated with AOZ, a metabolite of nitrofurans — a class of antibiotics banned in many countries due to potential carcinogenic risks.

The video cited laboratory findings showing AOZ levels of 0.74 micrograms per kilogram in a particular batch of eggs. While nitrofurans are prohibited, the detected residue was below India’s permissible limit of 1 microgram per kilogram. This crucial distinction, however, was largely lost on social media, where the phrase “banned antibiotic” quickly gained traction.

Food safety experts stress that regulatory limits are framed conservatively, with large safety margins. The mere detection of a substance below permissible limits does not equate to a health risk. In toxicology, presence is not the same as harmful exposure.

The outrage gained momentum largely because Eggoz positions itself as a premium, “clean-label” brand. Eggs, consumed daily by children, elderly people and budget-conscious families, sit at the crossroads of health, affordability and routine. Any hint of contamination therefore feels immediate and personal.

As concerns mounted, the Food Safety and Standards Authority of India (FSSAI) stepped in, directing food safety officers nationwide to collect samples of both branded and unbranded eggs. These samples are currently being tested at 10 FSSAI laboratories to check for nitrofuran residues and ensure compliance with legal limits.

Eggoz has denied any safety violation, maintaining that its eggs meet FSSAI standards. The company has published lab reports on its website and announced additional testing through NABL-accredited laboratories, citing transparency as its key response.

So far, there has been no recall, no advisory against egg consumption, and no official finding of unsafe residue levels.

Eggs remain among the most rigorously studied and closely monitored animal foods, precisely because of their widespread consumption. Ironically, this scrutiny often puts them under disproportionate public suspicion.

A 2023 study published in the peer-reviewed journal Nutrients highlighted that eggs, despite being nutrient-dense, affordable and environmentally efficient, remain one of the most controversial foods in the human diet.

The study reviewed randomised controlled trials and large population analyses, addressing the most common concerns surrounding egg consumption.

A single egg contains about 177 mg of dietary cholesterol, once making it a dietary villain. However, modern research shows that while eggs may slightly raise LDL cholesterol in some individuals, they also increase HDL cholesterol, leaving overall cardiovascular risk largely unchanged. Large studies have found no clear link between egg consumption and heart disease in healthy populations.

Despite global health bodies dropping limits on dietary cholesterol — including the US in 2015 — eggs continue to suffer from outdated perceptions.

Eggs have also been linked to heart disease and type-2 diabetes, mainly through observational studies. Controlled clinical trials, however, show neutral or even beneficial effects on blood lipids and insulin sensitivity, even with intakes of two to three eggs per day. Where risks appear, eggs often act as markers for unhealthy diets rich in processed meats and refined foods, rather than being the cause.

Salmonella fears, once justified decades ago, have sharply declined due to vaccination of laying hens and improved hygiene standards. Yet public perception has lagged behind scientific progress.

Similarly, old advice to delay egg introduction in infants has been overturned. Current evidence shows that early introduction of cooked eggs actually reduces allergy risk.

Eggs punch far above their weight nutritionally. A single egg provides around 66 calories but delivers high-quality protein, essential vitamins and minerals. Two eggs offer about 13 grams of protein — a crucial advantage in India, where access to animal-source protein is often limited by cost.

Taken together, scientific evidence strongly supports eggs as a safe, nutritious and beneficial food for most people. The latest controversy says less about hidden dangers in eggs and more about how food scares spread rapidly in the digital age — often causing more harm than good.

Eggs may not be a miracle food, but they remain one of the simplest and most effective ways to improve nutrition, particularly for a protein-deficient population.