Eggs are nutritious food and are liked because of their great taste. Eggs are a food with high quality protein, vitamins and minerals. Eggs contain various vitamins and minerals such as vitamins A, D, E, B12, riboflavin, folate, iron and selenium.
Some individuals may experience digestive discomfort after eating eggs. Some may experience bloating or gas and people with irritable bowel syndrome (IBS) may find eggs aggravate their symptoms.
Eating raw or undercooked eggs can put you at risk of salmonella bacteria. This bacteria can cause symptoms such as diarrhea, fever and stomach cramps. To reduce the risk, it is important to cook eggs thoroughly and practice good food safety.
Allergy to eggs is rare but allergy symptoms can range from mild to severe. There is a risk of skin reactions such as eczema or swelling. Gastrointestinal problems such as nausea, vomiting or diarrhea may occur. Respiratory problems such as wheezing, nasal congestion or difficulty breathing may occur.
The relationship between egg consumption and heart disease is complex. While dietary cholesterol in eggs may not significantly affect heart disease risk for most people, other factors are important to consider. Eggs contain a modest amount of saturated fat. This has been linked to an increased risk of heart disease.
The most discussed side effect of egg consumption is their cholesterol content. A large egg contains about 186 milligrams of cholesterol, primarily in the yolk. For many years, dietary cholesterol was believed to directly affect blood cholesterol levels and contribute to heart disease.
