What Happens To Our Body When We Eat Eggs

Eggs are a food rich in essential nutrients, but often the subject of doubts and prejudices. Have you ever wondered what happens if you eat eggs every day? Our body reacts in different ways based on the quantity, frequency and quality of the egg consumed. In this article we analyze, with scientific support, the main effects of eggs on the body, mind and metabolism.

Immediate benefits on metabolism and satiety

One of the first things that happens when you eat eggs is a prolonged feeling of satiety. Eggs are rich in high biological value proteins, which means they contain all the essential amino acids. This means that the body can use them efficiently to regenerate tissues, muscles and hormones.

Studies published in the American Journal of Clinical Nutrition show that an egg breakfast reduces hunger in the hours that follow compared to a carbohydrate-based breakfast. This effect can promote a more balanced diet and contribute to weight management.

Additionally, eggs contain choline, a nutrient essential for fat metabolism and proper liver function. Choline deficiency can cause fat accumulation in the liver (non-alcoholic fatty liver disease), so consuming eggs regularly may offer liver protection. Learn more in our article on the benefits of eggs.

Effects on the brain, vision and immune system

One of the lesser-known impacts concerns cognitive well-being. The choline contained in the yolk is essential for the synthesis of acetylcholine, a neurotransmitter involved in memory, learning and concentration. Eggs, therefore, help keep the brain active and reactive, especially during periods of study, intense work or in old age.

But that's not all: eggs contain two important antioxidants, lutein and zeaxanthin, which are concentrated in the retina and help protect the eyes from damage caused by blue light and aging. They are therefore a precious food for visual health.

Finally, thanks to vitamin D, eggs contribute to the correct functioning of the immune system, facilitating the absorption of calcium and supporting the immune response against viruses and bacteria.

Cholesterol and Cardiovascular Health: Myth or Real Risk?

One of the most controversial topics is cholesterol. It is true that an average egg contains about 200 mg of cholesterol, but numerous studies – including one published in BMJ in 2020 – have shown that dietary cholesterol has little impact on plasma cholesterol. Most of the cholesterol in the blood is produced by the liver, and in healthy individuals the body compensates for internal production based on what is eaten.

The problem arises only in individuals with familial hypercholesterolemia or existing cardiovascular diseases. In these cases, it is always advisable to consult a doctor before consuming eggs regularly. Find out more in the article dedicated to the relationship between eggs and cholesterol.

In general, up to one egg a day is considered safe by most international guidelines. Not only that, in the context of a healthy diet, eggs can improve the lipid profile, increasing levels of HDL (the so-called "good cholesterol"). For a complete overview, also read eggs and health.

Contraindications: Who should watch out for?

Despite the many benefits, there are some categories that should limit or avoid frequent consumption of eggs. These include:

• People with egg allergy, especially young children. It is one of the most common food allergies in childhood.
• Those who suffer from gallstones or gallbladder problems, as egg fats can stimulate gallbladder contraction and cause pain.
• People with advanced liver problems or uncontrolled cholesterol that is not compensated by medications.

In these cases, the intake must be evaluated with a nutritionist or a doctor, so as not to exclude a potentially beneficial food without reason. Also pay attention to the cooking method: fried or scrambled eggs in a lot of oil can become a heavy food. The ideal cooking is in the shell (hard-boiled or soft-boiled), poached or steamed. To find out whether it is better to keep them in the fridge or not, also consult the article dedicated to eggs in the fridge.

Finally, eating raw eggs can expose you to the risk of salmonella, especially if you do not know the origin of the product. For this reason, it is always preferable to choose fresh, traceable and certified eggs, reading the egg code.

Alternatively, you can opt for eggs from quality farms, which also offer nutraceutical variants. A concrete example is Nu'ovo, the first Italian nutraceutical egg naturally enriched because the hens are free to scratch around on the ground and their diet is enriched with Goji berries and Moringa Oleifera leaves, grown directly in the fields of Favella. Thanks to the specific diet of the hens, Nu'ovo contains a high concentration of antioxidant carotenoids such as lutein and zeaxanthin dipalmitate.

These compounds help to counteract oxidative stress and strengthen the immune response, making Nu'ovo a functional food, perfect for those seeking well-being even at the table.

In conclusion, eating eggs regularly can bring numerous positive effects on the body: satiety, brain and liver support, vision and immune protection, as well as a better lipid profile. The important thing is to choose quality eggs, consume them in balance and adapt them to your state of health.

Now that you know what happens if you eat eggs, you can consciously include them in your daily diet. To also understand how many eggs per day are right for you, consult our in-depth article.