No more than a few eggs per day

Eating 1-2 eggs per day is more suitable for healthy adults, as excessive consumption may increase the risk of cholesterol intake. Eggs are rich in high-quality protein, lecithin, vitamin A, B vitamins and other nutrients, but the cholesterol content in the yolk is relatively high. Eggs, as a high nutrient density food, contain approximately 200 milligrams of cholesterol per yolk. For individuals with normal blood lipids, it is recommended to limit their daily intake of cholesterol from food to within 300 milligrams, so 1-2 eggs can meet their needs without causing any burden. Egg protein contains almost no cholesterol and can increase protein intake separately. Using low-temperature cooking methods such as boiling water and steaming eggs can better preserve nutrients and avoid excessive oil caused by frying. People with hypercholesterolemia and cardiovascular disease risk need to limit their egg yolk intake, and can adopt the method of eating whole eggs every other day or only protein every day. Some patients with metabolic abnormalities are more sensitive to cholesterol and need to adjust their intake based on physical examination indicators. People with egg allergies should completely avoid consumption, and those with kidney dysfunction should control the total amount of protein.

It is recommended to eat eggs with vegetables, such as Stir-fried tomato and scrambled eggs eggs, spinach Egg&vegetable soup, etc., which can balance nutrition and promote cholesterol metabolism. Daily diet should be diversified, avoiding long-term single and large intake of certain foods, regularly monitoring blood lipid indicators, and dynamically adjusting egg consumption based on individual health status. At the same time, moderate exercise can help maintain blood lipid balance.