Chicken egg yolks, although a nutritious food, are not recommended in the diet of people with fatty liver.
One of the reasons is that egg yolks contain a high amount of cholesterol. Each egg yolk contains about 186 mg of cholesterol, which is almost the entire recommended amount of cholesterol in a day for a healthy person. For people with fatty liver, consuming too much cholesterol can increase bad cholesterol (LDL) levels in the blood, leading to worsening liver fat and increasing the risk of cardiovascular disease.
Studies by the World Health Organization have also shown that a diet high in cholesterol can negatively affect liver function. In particular, people with fatty liver often have problems metabolizing cholesterol in the body, making consuming foods rich in cholesterol even more dangerous.
A diet high in cholesterol can increase the risk of hepatitis and cirrhosis, especially for people with fatty liver disease.
In addition, egg yolks also contain a large amount of saturated fat. saturated fats can increase the risk of developing non-alcoholic fatty liver disease by stimulating fat accumulation in the liver. A diet high in saturated fat also reduces the liver's ability to process fat, thereby causing fatty liver and making the disease worse.
Therefore, people with fatty liver need to limit the consumption of egg yolks, especially during the stages of the disease, to protect liver health and avoid serious complications. Instead, using foods rich in omega-3 such as salmon, sardines or plant protein sources such as tofu will be a safer choice for patients.
