Eggs, particularly the yolk, contain about 186mg of cholesterol, which exceeds half the recommended daily intake for a healthy adult. The dietary impact of eggs on blood cholesterol levels may vary from person to person.
For individuals with diabetes, eating too many eggs may exacerbate health complications. Research by the American Diabetes Association suggests that high dietary cholesterol intake from eggs can increase insulin resistance, making it harder to manage blood sugar levels.
High cholesterol from excessive egg consumption can increase the risk of heart disease. Dr. Michael Greger, the author of “How Not To Die,” points out, “Elevated cholesterol levels from excessive egg consumption can lead to atherosclerosis, increasing the risk of heart attacks and strokes.
Eggs are a common allergen, and overconsumption can heighten the likelihood of allergic reactions. The Centre for Disease Control and Prevention (CDC) reports that egg allergies affect about 2% of children, though they may outgrow it by adolescence.
Undercooked and raw eggs carry the risk of Salmonella contamination. Salmonella bacteria can be present both on the eggshell and inside the egg, especially if the eggs are not properly handled or cooked.
Excessive egg consumption can have negative implications for weight management. Eating too many eggs may contribute to weight gain, especially when paired with high-calorie ingredients.
Relying heavily on eggs can lead to deficiencies in other essential nutrients. Overconsumption may crowd out iron-rich foods and other vitamins necessary for overall health.