Eating Too Many or Undercooked Eggs May Pose Health Risks, Expert Warns
ISLAMABAD: A Taiwanese health expert has cautioned that consuming excessive amounts of eggs or eating them undercooked may reduce their nutritional benefits and increase the risk of food poisoning.
Eggs are a staple food in many diets, but questions often arise regarding how many eggs can be safely consumed each day. Speaking to local media, Dr. Chiu Cheng-Hung, Director of the Jung Sheng Clinic in Taiwan, said that overeating eggs or preparing them improperly could have negative health consequences.
According to the expert, research has indicated that consuming three eggs daily for 30 consecutive days may lead to an increase in low-density lipoprotein (LDL), commonly known as “bad” cholesterol, potentially raising the risk of cardiovascular diseases.
He also cited a comprehensive analysis published in 2020 that reviewed 17 scientific studies and found an association between eating three eggs per day and a higher risk of heart disease.
Dr. Chiu explained that egg yolks contain cholesterol, which may affect the cardiovascular system. However, he emphasized that individuals process and absorb cholesterol differently, meaning the ideal number of eggs varies from person to person.
He advised people to monitor their cholesterol levels through blood tests. For most healthy adults, an LDL cholesterol level below 130 mg/dL is considered desirable. Individuals with cholesterol levels approaching the upper limit are advised not to consume more than two eggs per day, while those with healthy cholesterol levels may safely eat three to four eggs daily.
The expert also addressed the common belief that raw eggs are more nutritious. Scientific studies show that the body absorbs more than 90 percent of the protein found in fully cooked eggs, compared with only about 50 percent from raw eggs.
In addition, raw or undercooked eggs may contain Salmonella bacteria, increasing the risk of food poisoning. People with weakened immune systems, pregnant women, young children, and older adults are particularly advised to avoid raw or partially cooked eggs to reduce the risk of gastrointestinal infections and other serious illnesses.
Dr. Chiu further noted that while egg rolls, scrambled eggs, and fried eggs provide high-quality protein, they are often prepared with butter, cream, or large amounts of oil, which can significantly increase their fat and cholesterol content.
He recommended consuming eggs in moderation and ensuring they are properly cooked to maximize nutritional benefits while minimizing potential health risks.
