Nutritionist Nika Sergunina answered a relevant question ahead of the Easter holiday.
Recommendations on the number of eggs for adults and children
Adults are recommended to consume 1-2 chicken eggs or 5-6 quail eggs per day, but no more than 20-25 eggs per week. With active physical activity, the number of eggs can be increased to 5-6 per day.
For children:
from 7 months, small pieces of quail egg yolk can be offered to babies 2-3 times a week;
from 8 months — ½ yolk 2-3 times a week;
over 1 year — no more than 2-3 chicken eggs per week, hard-boiled (can also be in the form of an omelet or in other dishes) or 1 quail egg daily;
from 4 years — 1-2 chicken eggs or 3 quail eggs per day.
When to limit egg consumption
Egg consumption should be limited in the following cases:
hereditary hypercholesterolemia, requiring a restriction of animal fats with cholesterol;
gallstones: yolk can cause contraction of the gallbladder, leading to pain;
pancreatitis in the acute stage: the body does not produce enough enzymes to digest egg protein and fats;
in the presence of autoimmune diseases (within the framework of the autoimmune protocol, eggs are excluded from the diet);
in case of allergy to egg protein or histamine intolerance;
increased sensitivity to sulfur contained in eggs.
If there are problems in the intestines with the predominance of pathogenic flora or reduced acidity, eggs may be poorly absorbed. In such cases, it is recommended to seek medical help to restore normal intestinal microflora.
The myth about cholesterol
Many mistakenly believe that egg consumption leads to an increase in cholesterol levels. Nika Sergunina claims that this is a misconception.
“It is not eggs and butter that raise cholesterol levels, but disorders in the functioning of the intestinal wall and liver. 80% of cholesterol synthesized in our body is formed in these organs, regardless of diet. Only 20% is cholesterol that comes from food. And it is only on these 20% that we can have an impact. However, the task is not to completely exclude fats from the diet, but to refuse harmful trans fats,” noted the nutritionist.
