Eggs are one of the most versatile and nutritious foods in our diet, and can be prepared in countless ways: boiled, fried, scrambled, among others. In addition to being practical and affordable, they have a remarkable nutritional profile, being an excellent source of high-quality proteins, essential vitamins and minerals. Among its main nutrients, vitamins A, D, E and B complex stand out, as well as minerals such as phosphorus, iron, zinc and calcium. The World Health Organization (WHO), an international institution that coordinates efforts to improve global health, highlights the importance of regular egg consumption.
These elements present in eggs, mentioned above, play an important role in maintaining health, contributing to the formation of bones and teeth, strengthening the immune system, muscle regeneration and even brain health.
According to guidelines from the World Health Organization (WHO), cited by , most people can consume around seven eggs a week to maximize the benefits of this food. However, for individuals with high cholesterol levels, the recommendation is adjusted to three to four eggs weekly. These guidelines may vary depending on each person’s body weight, health status and nutritional needs.
The importance of following these recommendations is related to the balance that eggs offer between benefits and potential risks. Exaggerated consumption can contribute to an increase in LDL cholesterol, especially in predisposed people, while insufficient intake can limit access to essential nutrients. Furthermore, eggs are a food with a low environmental impact, making them a sustainable choice within a balanced diet.
In short, eggs are a complete, affordable and essential food in the diet. When consumed in moderation and in accordance with WHO recommendations, they contribute significantly to a healthy and balanced diet, promoting general well-being and preventing nutritional deficiencies.
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