Eggs are a popular, nutritious, easy-to-process food and often appear in workers' meals. However, for people with thyroid disease, eating eggs needs to be considered and carefully noted to avoid negative effects on health.
First of all, eggs are a source of high-quality protein, vitamins A, D, E, B12 and minerals such as selenium, zinc. In particular, selenium is a micronutrient necessary for the activity of the thyroid gland, helping to metabolize thyroid hormones and protect the thyroid gland from oxidative stress.
Therefore, with a reasonable dose, eggs can bring certain benefits to people with thyroid disease, especially workers who need a lot of energy and endurance in work.
However, thyroid patients also need to pay attention to the cholesterol and iodine content in eggs. Although eggs are not too rich in iodine, if patients are in the stage of hyperthyroidism or have to limit iodine according to medical indications, eating too many eggs can contribute to imbalanced diet. Egg yolks contain a lot of cholesterol, if consumed excessively, it can increase the risk of blood fat disorders, especially for workers who are less active or have other underlying diseases.
Another important note is how to prepare eggs. People with thyroid disease should prioritize healthy processing methods such as boiling, steaming, limiting fried eggs with a lot of grease. Eating raw or unripe eggs is also not recommended because it can cause infection, affecting overall health and working ability.
Workers with thyroid disease do not need to completely abstain from eggs but should eat in moderation, combine with a variety of foods and comply with doctors' instructions.
A balanced, scientific diet will help patients control their thyroid condition well and maintain long-term labor efficiency.
