Eggs are one of the best sources of nutrition for humans, containing large amounts of vitamins, minerals, and protein with high biological value. For healthy people, eggs are the most nutritious food, but for people with four certain conditions, it is best to avoid eating eggs for the benefit of their recovery.
Four types of people should not eat eggs
According to food composition analysis data, a medium-sized egg, weighing about 60 grams, contains 7.62 grams of protein and 300 milligrams of cholesterol. Some diseases have restrictions on the amount of protein and cholesterol in food. Therefore, some people cannot eat eggs.
1. Coronary heart disease, hyperlipidemia, especially hypercholesterolemia:
The daily dietary intake of cholesterol for such patients should be controlled below 200 milligrams. Excessive cholesterol intake can lead to arteriosclerosis.
Because the egg yolk is rich in cholesterol, patients with hypercholesterolemia are not suitable to eat egg yolks, but can eat egg whites.
For patients with abnormal lipid metabolism, such as diabetes, cholesterol intake should also be moderately restricted. With a daily cholesterol intake below 300 milligrams, under the guidance of a hospital dietitian, one whole egg can be eaten every other day, and 1-2 egg whites can be eaten on the other days to avoid excessive cholesterol intake as much as possible.
In addition, it is recommended to eat less or no animal offal (such as liver, heart, kidney, etc.), roe, shrimp roe, crab roe and other foods high in cholesterol, and reduce the intake of animal fat to reduce the occurrence of arteriosclerosis.
2. Renal insufficiency:
Due to renal dysfunction, such patients accumulate metabolic products in the body, leading to azotemia (elevated creatinine and urea nitrogen), and even developing into uremia.
To protect their renal function from further damage, a high-quality, low-protein diet should be adopted. That is, within the limited range of low protein, more than 60% of high-quality protein should be provided, such as eggs, dairy, meat (including poultry), fish, etc.
Therefore, the intake of eggs for such patients must be allocated within the daily protein limit and cannot be eaten at will.
3. Cirrhosis with elevated blood ammonia:
Such patients suffer from damaged liver cells due to cirrhosis, which makes them unable to clear the toxic substances produced by metabolism in the blood, leading to elevated blood ammonia and even hepatic coma.
Therefore, the supply of protein in the diet must be limited, especially animal protein, to reduce amino acid metabolism and lower blood ammonia concentration. Animal protein includes meat, eggs, dairy, etc., but meat produces the most ammonia, followed by eggs, and dairy produces the least.
Thus, patients with cirrhosis and elevated blood ammonia should try to reduce their intake of meat and eggs, and can choose dairy and some plant-based proteins (such as grains, legumes and their products). However, when hepatic coma has already occurred, a protein-free diet should be given.
4. Protein allergy:
Some patients who are inherently allergic are prone to protein allergic urticaria, experiencing diarrhea, abdominal pain, skin rashes, etc., after consuming a large amount of protein-rich foods at once, such as meat, dairy, eggs, etc. Therefore, such patients should avoid consuming a large amount of protein-rich foods at once.