Consuming too many eggs, especially yolks, is associated with an increased risk of non-alcoholic fatty liver disease. In a study of 951 adults, people who ate more than 2 eggs/week were 3.7 times more likely to develop non-alcoholic fatty liver disease than those who ate less
For people with kidney problems, experts recommend limiting foods rich in phosphorus and protein. Meanwhile, egg yolks contain a fairly high level of phosphorus, about 95 mg/fruit.
Eating eggs with foods such as red meat, cheese, and seafood rich in purines can increase the metabolic burden on the kidneys, thereby accelerating the progression of chronic kidney disease.
Combining eggs with soy milk is not recommended. According to research, the inhibitors in soybeans can hinder the digestion of protein in eggs, causing bloating and affecting nutrient absorption.
Similarly, when using eggs with tea after meals, tannin in tea can combine with protein to form indigestible compounds, increasing the burden on the liver and kidneys during metabolism.
Experts also note that people with liver or kidney disease should prioritize egg whites, and avoid eating eggs with foods high in saturated fat, animal protein or absorption inhibitors.
Choosing the right foods to eat with eggs is an important factor in protecting liver and kidney health.
