Who should limit their egg consumption?

Answer:

Eggs are a high-quality source of protein and contain all nine essential amino acids. A typical 50-gram egg supplies about 6–7 grams of protein distributed between the white and the yolk. Egg white is rich in albumin, which supports muscle maintenance and immune function. The yolk provides fats, vitamins A, D, E and K, and choline, nutrients important for brain and liver health.

Sliced boiled eggs. Illustration photo by Unsplash

People who should avoid consuming eggs include those with egg allergy, a condition most common in young children that can cause hives, breathing difficulty and anaphylaxis.

People with high cholesterol or certain lipid disorders should limit egg yolks consumption because they contain cholesterol. For most people, however, eating 1–2 whole eggs per day has minimal effect on blood lipids.

Individuals with advanced liver disease such as cirrhosis or liver failure often need to reduce dietary fat to lower the liver's metabolic burden. While eggs eaten in moderation are generally safe, as choline in egg yolk can support liver fat metabolism in many cases, people with fatty liver disease should avoid excessive yolk intake.

People with chronic kidney disease should manage protein intake, but they can still consume egg whites, given that their total daily protein is calculated with a clinician or dietitian.

In conclusion, eggs are nutritious and safe for most people when consumed appropriately. Healthy adults can typically eat 1–2 eggs per day. Athletes or those with higher protein needs may consume 3–4 eggs daily, focusing more on egg whites if concerned about fat or cholesterol.

Dr. Dinh Tran Ngoc Mai

University of Medicine and Pharmacy at Ho Chi Minh City’s Medical Center