The Risks of Eating Raw Eggs - Caution Advised for Potential Health Issues.

Eggs are known as a well-rounded whole food, rich in various nutrients. However, there are concerns about potential health risks when consuming them raw. In particular, attention is needed regarding issues related to bacterial infections, including 'Salmonella.' Let's delve into the details.

 

Precautions When Consuming Raw Eggs

Biotin Deficiency Induction

Egg yolks are rich in biotin, one of the B vitamins. Biotin plays a role in smoothing the skin, nails, hair, and supporting the function of the nervous system and bone marrow. It also helps regulate cholesterol levels. However, a substance called avidin found in egg whites can interfere with the absorption of biotin. Continuous consumption of raw eggs can lead to the accumulation of avidin in the body, causing biotin deficiency. To prevent this, it is advisable to thoroughly cook the egg whites. Opt for fully cooked eggs rather than raw or partially cooked ones.

 

While eggs are a nutritionally rich food, improper preparation can introduce elements that may harm health.

 

Digestive Difficulty and Protein Absorption Interference

Raw eggs take longer to digest compared to partially cooked eggs. According to the National Institute of Animal Science, digesting a raw egg takes approximately 2 hours and 30 minutes, while a partially cooked egg takes about 1 hour and 30 minutes. Consuming raw eggs delays digestion and makes protein absorption more challenging. This is due to a substance that interferes with the action of the enzyme 'trypsin,' which absorbs amino acids from eggs into the body. While those with excellent digestion may digest raw eggs in any form, it is recommended for those with weaker digestion to opt for partially cooked eggs.

 

Caution Regarding the Risk of Food Poisoning

Salmonella Infection Risk

Consuming raw eggs carries the risk of infection with Salmonella bacteria, leading to food poisoning. Symptoms such as fever, abdominal pain, vomiting, diarrhea, and intestinal inflammation may appear 18 to 36 hours after infection. Since Salmonella may exist on the eggshell, consuming unwashed raw eggs should be avoided. Additionally, washed eggs may be vulnerable to spoilage due to the destruction of the cuticle layer, necessitating refrigeration. To prevent food poisoning, eggs should be thoroughly cooked, as Salmonella is eliminated by heating at temperatures above 65°C for 20-30 minutes or at temperatures exceeding 75°C for over 1 minute.

 

While eggs are a nutritionally rich food, improper preparation can introduce elements that may harm health. Pay particular attention to issues such as biotin deficiency, digestive difficulties, and Salmonella infection. By understanding proper cooking and consumption methods, eggs can be consumed in a way that contributes to health rather than posing risks.