Answer:

Eggs are a source of high-quality protein, providing 9 essential amino acids that the body absorbs optimally. A 50-gram egg contains approximately 6-7 grams of protein, distributed in both the white and the yolk. The egg white is rich in albumin, which supports muscle health and immunity. The yolk contains fats, vitamins A, D, E, K, and choline, all beneficial for brain and liver function.

Eggs are a source of high-quality protein. Photo: Bui Thuy

Certain individuals should limit their egg intake. These include people with egg allergies, which are common in young children and can cause hives and difficulty breathing. Individuals with dyslipidemia, or high cholesterol, should limit egg yolks due to their cholesterol content. However, consuming one to two eggs per day generally does not cause significant adverse effects.

Patients with severe liver disease, such as cirrhosis or liver failure, need to restrict fat intake to reduce metabolic burden. While moderate egg consumption is not harmful to the liver, those with fatty liver should avoid excessive egg yolk consumption. The choline in eggs also aids liver detoxification and fat metabolism.

People with chronic kidney disease must manage their protein intake. They can still consume egg whites, carefully calculating their total daily protein to ensure it is appropriate for their condition.

Individuals with gout need to limit foods rich in purine, such as red meat and organ meats. Eggs contain very little purine and do not increase uric acid levels, so gout patients can safely include them in their diet.

Eggs are a highly nutritious food, safe for most people when consumed properly. Healthy individuals can eat one to two eggs daily. For athletes, the quantity can increase to three to four eggs per day, with a preference for egg whites.

Doctor Dinh Tran Ngoc Mai

Department of Nutrition - Dietetics, University Medical Center Ho Chi Minh City