High Consumption of Eggs Linked to Brain Cancer

A nutritionist and dietician, Olusola Malomo, has warned Nigerians against high consumption of eggs, noting that it may increase the risk of having brain cancer and hypertension.

According to the expert, eggs are the main source of dietary cholesterol. He, therefore, advised that they must be consumed moderately.

He noted that one egg per day is recommended for children from six months to five years, adding that people who are older and overweight should not eat more than three eggs in a week.

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Falomo, who is an assistant Chief Dietitian at Ajeromi General Hospital, Ajegunle, during an exclusive interview with PUNCH said individuals with a BMI of 25 and above should be cautious and embrace other protein alternatives.

He noted that when the elevation of cholesterol is not controlled, people can be predisposed to hypercholesterolemia and some other forms of cardiovascular diseases.

He said,

The standard recommendation is 3 eggs per week, our concern about excessive intake of eggs in Africa and indeed Nigeria is the elevation of cholesterol particularly the unhealthy one (LDL)lower density Lipoprotein. When uncontrolled, you can predispose to hypercholesterolemia, some other forms of cardiovascular diseases, aside from high blood pressure.

“Egg may not play a role in lowering blood sugar as it is not a carbohydrate-based food item.

“Also when looking at the quantitative and qualitative contributions in the typical African or Nigeria aside the cholesterol, you discover that it may not affect the fasting blood sugar.

“Eggs are also the main source of dietary cholesterol: a medium-sized egg of 58 g contains 200 mg cholesterol. However, egg consumption may also be associated with some health problems, such as brain cancer and hypertension.”