Although 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 people are at higher cardiovascular risk. Experts from Cleveland Clinic (USA) recommend limiting egg consumption to no more than one egg per week for people 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 steaming, boiling, 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.
Expert Tip: Swap the Yolk for the White
In order to minimize risks, nutritionists recommend using only the egg white, which is rich in high-quality protein (albumin) and extremely low in cholesterol. For people who want daily protein intake without added fat, consider alternatives such as skinless chicken breast, soybeans, lentils, or tofu.
