What are the disadvantages of eating eggs all year round

Eating eggs in moderation throughout the year generally does not cause significant harm to healthy individuals, but excessive consumption may increase the burden of cholesterol metabolism. The nutritional value and potential risks of eggs are mainly related to individual health status, cooking methods, and intake. Eggs are rich in high-quality protein, lecithin, and various vitamins, and a normal adult can meet their nutritional needs with 1-2 eggs per day. High temperature frying can damage some nutrients and produce harmful substances such as polycyclic aromatic hydrocarbons. It is recommended to choose low-temperature cooking methods such as boiling and steaming. The cholesterol in egg yolks has a relatively small impact on individuals with normal blood lipids, but patients with hypercholesterolemia need to control their intake and should not exceed 4 whole eggs per week.

Some people may have egg allergy reactions, manifested as skin itching or gastrointestinal discomfort, and such people should avoid consumption. Raw eggs contain anti trypsin that affects protein digestion and may carry Salmonella. They must be thoroughly heated before consumption. People with renal insufficiency need to limit the total amount of protein, as excessive intake may increase the burden on the kidneys.

It is recommended to adjust the intake of eggs based on one's own health condition, and balance the combination of vegetables, fruits, and whole grains. Regularly monitor health indicators such as blood lipids and kidney function, avoid high temperature burning during cooking, and consult nutritionists for personalized dietary plans for special populations. Maintaining food diversity is key to preventing nutritional imbalances.