To answer this question, it is necessary to consider the nutritional value of balut as well as the metabolic capacity of the liver when damaged.
Balut is a nutritious food, providing high-quality protein, lipids, vitamin A, vitamin B12, iron and many other micronutrients. These components are essential for the body, especially in cell regeneration and energy maintenance. However, precisely because of its high nutritional content, especially fat and cholesterol, balut can become a double-edged sword for liver patients.
The liver is the organ responsible for fat metabolism and toxin elimination. When the liver is damaged, the ability to process lipids and cholesterol will decrease. Consuming fatty foods such as balut can increase the burden on the liver, making the condition worse, especially in people with fatty liver. In addition, if eaten regularly in large quantities, the risk of dyslipidemia also increases, indirectly negatively affecting liver function.
But this does not mean that liver patients must completely abstain from balut. In many cases, if the disease is mild and liver function has not seriously declined, patients can still eat it but need to control the amount. A reasonable level is usually recommended is about 1 egg per week, combined with a low-fat diet, rich in green vegetables and fruits.
Preparation and accompaniment are also very important. Avoid eating balut with a lot of salt, Vietnamese coriander or spicy spices, as it can cause indigestion and increase pressure on the liver. At the same time, you should eat it in the morning or noon so that the body has enough time to metabolize, avoid eating it in the evening.
Liver patients do not necessarily have to completely eliminate balut from their diet, but they need to eat it carefully and moderately.
Building a suitable diet, combined with periodic medical monitoring, will help control liver diseases well and maintain long-term health.
