Eggs, especially whites, are a source of high-quality protein, containing all the essential amino acids that the body needs. Egg protein has high biological value, is easily absorbed and produces fewer waste than some other protein sources.
This can help reduce the burden on the kidneys during filtration and excretion. Eggs also provide vitamin D, vitamin B12 and some important minerals, contributing to improving overall health.
Consumption affects kidney function
How boiled eggs affect kidney function also depends on the amount consumed. For people with normal kidney function, eating boiled eggs at a reasonable level, for example 3-5 eggs per week, usually does not cause negative effects.
Conversely, consuming too much protein, including from eggs, can increase pressure on the kidneys due to having to process many products metabolized from protein such as urea.
For people with chronic kidney disease, eating eggs needs to be more strictly controlled. In many cases, nutritionists recommend prioritizing egg whites and limiting egg yolks. The reason is that egg yolks contain a lot of phosphorus - a mineral that can accumulate in the blood when the kidney functions poorly, causing bone and cardiovascular complications. The amount of cholesterol in egg yolks also needs to be considered if the user has dyslipidemia.
A positive point of boiled eggs is that this cooking method does not use oil or salt, helping to limit the amount of unnecessary sodium and fat. This is especially beneficial for controlling blood pressure - an important factor in protecting the kidneys.
Boiled eggs are nutritious foods and can be suitable for a kidney-supporting diet if used properly. It is important to control portion sizes, choose the right egg portion, and consult a nutritionist or doctor in case of kidney disease.
