Eggs are a nutritious food, providing high-quality protein, vitamins A, D, B12, choline and many minerals necessary for the body. However, regularly eating duck eggs can pose some health risks.
The most notable harmful effects of egg yolks are the risk of Salmonella bacteria infection - this type of bacteria can exist inside or on eggshells. When eggs are not fully cooked, the bacteria are not completely killed and can cause food poisoning.
Common symptoms include abdominal pain, diarrhea, nausea, vomiting, and fever. In severe cases, hospitalization may be required due to dehydration or widespread infection.
People with weak immune systems such as young children, pregnant women, the elderly and people with chronic diseases are at higher risk of complications when eating uncooked eggs. Therefore, nutritionists recommend that these groups of people use completely cooked eggs to minimize risks.
In addition to the risk of infection, egg yolks can also affect the absorption of biotin (vitamin B7). Raw or undercooked egg whites contain avidin protein, which has the ability to bind to biotin and reduce the absorption of this vitamin in the body.
Biotin plays an important role in skin and hair health and energy metabolism. Although this effect is usually not significant if only eaten occasionally, frequently using uncooked eggs can reduce the effectiveness of nutrient absorption.
Another problem is difficulty controlling the hygiene quality of egg sources. If eggs are not properly preserved or have unclear origins, the risk of infection with disease-causing microorganisms will increase. This is especially noteworthy in hot and humid weather conditions, when bacteria grow faster.
In general, peach eggs still contain many nutritional values, but eating them regularly can increase the risk of food poisoning and issues related to hygiene and safety.
To protect health, nutrition experts recommend prioritizing the use of fully cooked eggs, while choosing clean egg sources with clear origins and proper storage.
