While eggs are highly nutritious, they are not suitable for unrestricted consumption — especially for people with underlying health conditions. The following groups need to monitor their egg intake closely:
People with heart disease, high cholesterol, hypertension, or diabetes:
These individuals are at higher cardiovascular risk. Experts from Cleveland Clinic (USA) recommend limiting egg consumption to no more than one egg per week for those with a history of blood clotting or atherosclerosis.
Those with lipid disorders:
Limit intake to one egg per day, and stick to healthier cooking methods such as boiling, steaming, or soup-based preparations to reduce cholesterol exposure.
People with serious cardiovascular conditions:
Should limit egg intake to 2–3 eggs per week, spaced out across several days, and avoid heavy seasoning or frying.
To minimize risks, nutritionists recommend using only the egg white, which is rich in high-quality protein (albumin) and extremely low in cholesterol. For those who want daily protein intake without added fat, consider alternatives such as skinless chicken breast, soybeans, lentils, or tofu.
Nutrition Isn’t Everything — Lifestyle Matters Too:
Maintaining cardiovascular health isn’t just about cutting back on yolks. Doctors emphasize the importance of a balanced lifestyle alongside dietary changes. Key recommendations include:
Reduce intake of red meat, fried foods, and saturated fats.
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