If a person eats too many eggs, it can negatively affect their health. So, the yolk contains cholesterol, the excess of which in the body accelerates the development of atherosclerosis – the formation of plaque in the vessels. Candidate of medical sciences, gastroenterologist, Hemotest Laboratory specialist Ekaterina Kashukh told socialbites.ca.
“Eggs contain a complete set of amino acids essential for the body. They are involved in the construction of tissues, immune defense and have a positive effect on metabolism. And egg white is perfectly absorbed by the body. Lecithin is another important component found in eggs. In its structure, it is a fat-like substance that helps to renew the phospholipid layer in the cell, that is, to protect it from destruction. The protective membranes of the brain, spine and nerve cells are 66% lecithin. It also positively affects the metabolism of fats, the state of the liver, ”explained the doctor.
In addition, chicken eggs act as a source of vitamin D. About 30 IU of this vitamin in the yolk of a large chicken egg is 5% of the body’s daily requirement for this element. “Vitamin D is the precursor of a number of hormones, it is extremely important for metabolic processes, bone growth and maintenance of immunity. Calcium and phosphorus, together with vitamin D, strengthen bones and teeth,” added Kashuh.
“Nutritionists from different countries agree that 1-2 eggs a day will not do any harm. Everything needs moderation. Plaque buildup in the arteries increases the risk of heart attack or stroke. Egg whites can also cause allergies. In this case, chicken eggs in the diet will have to be abandoned. But such an allergy is rare, ”explained the doctor.
It is also important to remember that scrambled eggs should not be fried in vegetable oils high in polyunsaturated fatty acids such as linseed, soy, rapeseed and olive. When heated, this oil becomes toxic to the body.
“Eating raw eggs should also be avoided because of the high risk of contracting salmonellosis, a serious infectious disease carried by Salmonella bacteria. The pathogen disappears after 5-10 minutes of boiling,” he said.
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