By Joshua Tosin Ogunsakin 
Eggs are widely celebrated for their nutritional value, packed with high-quality protein, essential vitamins, and minerals. However, despite their health benefits, eggs are not suitable for everyone.
For individuals with certain medical conditions, consuming too many eggs may pose health risks rather than benefits.
Here are the key conditions where you should limit or avoid eggs:
1. High Cholesterol
People with elevated cholesterol or a history of heart disease should be cautious with egg yolks. Rich in dietary cholesterol, yolks can increase “bad” LDL cholesterol levels, raising the risk of heart-related complications.
2. Egg Allergy
Egg allergies, common in children, can trigger reactions ranging from skin rashes and stomach upset to severe cases like anaphylaxis. Avoiding eggs entirely is essential for those affected.
3. Diabetes
Individuals with type 2 diabetes may face higher cardiovascular risks from frequent egg consumption. Saturated fats and cholesterol in eggs can worsen insulin resistance and heart health concerns in some cases.
4. Liver Disorders
For people with liver conditions such as fatty liver, hepatitis, or cirrhosis, processing high-fat egg yolks can place additional strain on the liver and potentially exacerbate existing issues.
5. Gallbladder Disease
Those with gallstones or gallbladder problems may experience discomfort after eating eggs. Egg consumption stimulates bile production, which can trigger pain or gallbladder attacks.
Eggs remain a nutritious food for most healthy individuals. But if you have any of the conditions listed above, it’s wise to limit or avoid them.
Always consult a healthcare professional before making eggs a regular part of your diet.