Eggs are considered one of the most complete and beneficial foods for the body. However, in some specific conditions, negative effects of eggs on health may occur. It is therefore important to know the cases in which it is better to limit their consumption or avoid them altogether.
Let's see in which situations it is necessary to pay attention, analyzing the risks linked to allergies, cholesterol, liver diseases and storage methods.
Egg Allergy: A Risk Not to Be Underestimated
Egg allergy is one of the most common in children. It can cause hives, itching, swelling, nausea, or more serious reactions like anaphylaxis. It is generally linked to proteins in egg white, such as ovomucoid and ovalbumin.
The good news is that many children outgrow this allergy as they age, but if a reaction is suspected, an allergist should be consulted, and an exclusion diet followed. People with a confirmed diagnosis must avoid processed foods containing eggs and read labels carefully.
High Cholesterol and Cardiovascular Disease
Many people think eggs are bad for the heart because of their cholesterol content. However, as explained in the article Eggs and Cholesterol, dietary cholesterol has minimal impact on blood cholesterol levels for most healthy individuals.
However, exceptions exist: people with familial hypercholesterolemia or advanced cardiovascular disease should limit egg intake to 2–4 per week, under medical supervision, and prefer lean protein alternatives.
In these cases, egg quality makes the difference. Eggs like Nu'ovo, naturally enriched with Goji berries and Moringa Oleifera, offer antioxidant carotenoids that support lipid balance and counter oxidative stress. For more on how many eggs are safe, see how many eggs per day and eggs every day.
Digestive Issues and Liver or Gallbladder Conditions
Eggs are nutrient-dense, but can be heavy for those with liver disorders, poor digestion or gallbladder inflammation. Even though they contain choline (beneficial for the liver), they might cause discomfort in some individuals.
Light cooking methods like poached or soft-boiled eggs are preferable. Fried eggs or scrambled eggs with butter can worsen symptoms. Those recovering from surgery or with advanced fatty liver disease should consult a dietitian before including eggs in their diet. Discover more about the positive effects of eggs in egg benefits.
Hygiene Risks and Storage: Beware of Salmonella
A real concern with eggs is salmonellosis, an infection caused by Salmonella bacteria that may be present on the shell or inside the egg. Symptoms include fever, diarrhea, abdominal cramps, and nausea.
To reduce this risk:
- Avoid raw or undercooked eggs.
- Do not wash eggs before refrigerating to preserve the natural protective membrane.
- Store eggs at 4°C and cook older eggs thoroughly.
To make informed purchases, check the egg code to learn about origin and farming method. If you’re curious about how eggs affect the body, read what happens if you eat eggs. Also, explore proper storage tips in eggs in the fridge.
In conclusion: Eggs remain a nutritious and safe food for most people. However, it's important to understand the potential negative effects to manage your diet wisely. When in doubt, consult a healthcare professional. For a full overview, also read eggs and health.
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