Who can't eat eggs

Eggs are rich in protein and have high nutritional value. However, some people cannot eat eggs. For example, patients with gallbladder disease will not get better if they eat eggs, but their condition will become worse. The same goes for other foods. When you are sick, only by avoiding certain foods can you recover faster. Please follow the editor to find out who cannot eat eggs.

1. People who are allergic to protein

If a large amount of protein-containing food is consumed at one time, people who are allergic to protein will easily develop protein allergic urticaria, which can lead to diarrhea, abdominal pain, skin rash and other phenomena. Therefore, this type of patients should avoid eating protein-rich foods.

2. Patients with liver and gallbladder diseases

The cholesterol and fat in egg yolks are metabolized in the liver, which will increase the burden on the liver. Therefore, people with liver and gallbladder diseases should control their egg intake depending on their condition.

3. Patients with high fever

When you have a high fever, do not eat eggs for nutritional supplementation, because the secretion of digestive juices in patients with high fever is reduced, and the activity of various digestive enzymes will also decrease. It is not advisable to eat high-protein, difficult-to-digest eggs at this time, otherwise it will cause symptoms such as abdominal distension and diarrhea. You can only eat light meals at this time.

Additional information

Eggs are one of the best sources of nutrition for humans. They contain a large amount of vitamins and minerals as well as proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk.

Protein: Eggs are rich in high-quality protein. Every 100 grams of eggs contains 13 grams of protein. The protein contained in two eggs is roughly equivalent to the protein in 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

Fat: Every 100 grams of eggs contains 11.1 grams of fat, most of which is concentrated in the egg yolk, mostly unsaturated fatty acids. The fat is in a milky state and is easily absorbed by the human body.

Amino acids: Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two.

Other micronutrients: Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and phosphorus, especially the iron in the yolk, which reaches mg/100 g; eggs are rich in phosphorus, but relatively insufficient in calcium, so consuming milk and eggs together can complement each other nutritionally. Eggs are also rich in vitamins A and B.