About
Whole hen's egg (Gallus gallus) is a natural, minimally processed food ingredient composed of egg white (albumin) and egg yolk, widely used for its nutritional value, binding, emulsifying, foaming, and gelling properties in cooking and food manufacturing. It provides high-quality complete protein, essential fats, vitamins (A, D, B12, choline), and minerals.
Safety summary
Eggs are broadly safe and nutritious for the general adult population, with no established ADI or regulatory intake cap. The principal safety concern is egg allergy, one of the most common food allergies globally, mandating allergen labelling in all major jurisdictions. High dietary cholesterol from eggs has been debated in relation to cardiovascular risk, but evidence of harm at moderate intakes (below ~0.5 eggs/day) is weak; raw or undercooked eggs carry a Salmonella contamination risk.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Eggs are a conventional food ingredient. Australia New Zealand Food Standards Code Standard 1.2.3 mandates allergen declaration for egg and egg products on food labels.source |
| Health Canada (Canada) | Approved | Eggs are approved as a conventional food. The Safe Food for Canadians Regulations require mandatory allergen labelling for egg and its derivatives.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Eggs are approved as a conventional food. EU Regulation (EU) No 1169/2011 and Directive 2003/89/EC mandate mandatory declaration of egg and egg-derived ingredients as one of the 14 major food allergens on all food labels.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Eggs are permitted as a conventional food ingredient under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Products containing egg must declare it on the label; non-vegetarian symbol (brown/red dot) is mandatory.source |
Who should approach with care
Research citations
- 1WHO. Risk Assessment of Food Allergens Part 4: Establishing Exemptions from Allergen Labelling — FAO/WHO Expert Consultation, 2023. openknowledge.fao.org
- 2PubMed. Egg and Dietary Cholesterol Intake and Risk of All-Cause, Cardiovascular, and Cancer Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies, 2022. pubmed.ncbi.nlm.nih.gov
- 3PubMed. The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis, 2018. pmc.ncbi.nlm.nih.gov
- 4EFSA. Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes, 2014. efsa.europa.eu
- 5PubMed. Current understanding of egg allergy, 2011. pmc.ncbi.nlm.nih.gov
- 6EFSA. EFSA provides scientific basis for labelling of food allergens: current evidence does not allow determination of intake thresholds, 2004.
