Eggs, commonly known as chicken eggs or white fruit, are the most commonly consumed type of egg. Due to their comprehensive and rich nutritional content, they are hailed as the "ideal nutrient library for humanity." Nutritionists refer to it as the "complete protein model." However, despite their nutritional value, there are six groups of people who should consume eggs in moderation.
1. Individuals with Protein Allergies
Some people experience stomach pain or rashes after eating eggs, which is caused by an egg allergy. The protein in eggs is antigenic and can interact with sensitized mast cells carrying antibodies on the surface of the gastrointestinal mucosa, triggering allergic reactions such as stomach pain or abdominal pain, diarrhea, and rashes. Therefore, this group of people should avoid eating eggs.
2. Individuals with Hypercholesterolemia
For those with existing hypercholesterolemia, especially severe cases, it is advisable to eat as few eggs as possible or avoid them altogether. Alternatively, one can eat the egg white while avoiding the yolk, as the cholesterol content in the yolk is three times higher than in the white, reaching up to 1400 milligrams per 100 grams.
3. Patients with Kidney Disease
Patients with nephritis have reduced renal function and metabolism, decreased urine output, and cannot fully excrete metabolic waste products from the body. Consuming too many eggs can increase urea levels in the body, worsening the condition of nephritis and potentially leading to uremia. Patients with late-stage hypertension who eat eggs may experience renal arteriosclerosis. Those with systemic lupus erythematosus with kidney damage and various chronic kidney diseases leading to chronic renal failure should eat eggs with caution or follow a doctor's advice.
4. Patients with High Fever
The protein in eggs is a complete protein, and when it enters the body, it breaks down to produce a significant amount of heat. This is known as the specific dynamic effect of food. This effect is most pronounced with protein, increasing heat production by about 30%. Therefore, when patients with a fever eat eggs, their body's heat production increases and heat dissipation decreases, which is like adding fuel to the fire and is not conducive to reducing fever.
5. Patients with Hepatitis
Consuming too many egg yolks can加重 the burden on the liver and is not conducive to recovery. Egg yolks contain fatty acids and cholesterol, both of which need to be metabolized by the liver. An excessive burden on the liver hinders the recovery from hepatitis, so hepatitis patients should avoid eating egg yolks.
6. Postpartum Women
During the postpartum confinement period, eggs are often a staple food, but eating more eggs is not necessarily better. It is best not to eat eggs within a few hours after delivery. The delivery process is physically demanding, leading to excessive sweating and a decrease in body fluids, which in turn reduces digestive capacity. If eggs are eaten immediately after delivery, they can be difficult to digest and absorb, increasing the burden on the gastrointestinal tract. At this time, semi-liquid or liquid foods are more appropriate. Some new mothers eat many eggs in a day to boost nutrition, but this is not beneficial for the body. Three eggs a day is sufficient for a postpartum woman.