timesofummah.com – 3 Dangers of Eating Undercooked Eggs and the Reasons Behind It. In a way, eggs are the easiest food to process and are suitable to be side by side with other culinary delights. One of the favorite forms of processed eggs is sunny-side-up eggs with the yolk still overflowing, aka half-cooked.
Even though it’s delicious, especially served with noodles, unfortunately there is a danger of eating undercooked eggs that you need to be aware of. The effects can affect health and prevent nutrients from being absorbed properly.
It’s no secret that eggs have a lot of nutrients. Important micro and macronutrients have been shown to exist in this one food. Some of the beneficial ingredients in eggs are:
- high quality protein
- healthy fat
- eye protection antioxidants, and more.
Reported by FoodData Central, the nutritional composition of raw eggs includes at least:
- protein: 6 grams
- fat: 5 grams
- magnesium: 6 mg (meets 1 percent daily requirement)
- calcium: 28 mg (meets 2 percent of daily needs)
- phosphorus: 99 mg (meets 8 percent of daily needs)
- potassium: 69 mg (meets 1 percent daily requirement)
- vitamin D: 41 IU (meets 5 percent of daily needs).
One raw egg contains 147 mg of choline, which can meet 27 percent of the daily requirement. Studies in Nutrients mention the role of choline as an important nutrient for brain function and heart health.
Raw eggs also contain lutein and zeaxanthin. Both of these nutrients are antioxidants that play a role in protecting the eyes. In addition, it can also reduce the risk of age-related visual impairment, launch the same journal.
Interestingly, almost all of this content is in egg yolks. Meanwhile, most of the egg white consists of protein alone. Containing 9 aliases of all types of amnio acids, it cannot be denied that eggs are one of the best sources of animal protein.
The dangers of eating undercooked eggs
At first glance, it seems that there is no problem eating half-boiled eggs, even though they are raw. Because the nutrients are important and needed by the body, even consumption of eggs can support overall health.
Unfortunately, behind the benefits, there are still risks that may occur as a result of eating eggs that are not processed until cooked. Reported by Healthline, the following are risks that should be watched out for.
1. Reducing protein absorption
As previously mentioned, raw eggs are a source of animal protein with complete amino acids, according to research results in Pharmacognosy Reviews. However, this protein will not have a good effect if it is not properly absorbed by the body.
Well, raw eggs can reduce this process. A study in The Journal of Nutrition tried to compare the protein absorption abilities of 5 people who consumed raw and cooked eggs. As a result, 90 percent of the protein in cooked eggs is absorbed, while the body only absorbs 50 percent of the protein from raw eggs.
Someone may absorb the content is lower or not at all. However, further research is needed considering that the studies conducted are still limited.
2. Inhibiting the absorption of biotin
Biotin is a water-soluble form of the B vitamin known as B7. In the body, this vitamin takes the role of producing glucose and fatty acids in the body. In addition, biotin is important in pregnant women.
Egg yolk provides the biotin content that the body needs. However, in the egg white, there is a protein called avidin. Well, this avidin binds to biotin in the small intestine so that it is not absorbed by the body.
Fortunately, heat can destroy avidin. In this case, of course it’s not a problem if you eat eggs in cooked conditions, launch Health Information from the National Institute of Health. However, the potential for biotin deficiency occurs when you consume too many raw eggs every day, as written in the Expert Review of Endocrinology & Metabolism.
3. Contaminated with bacteria
The danger of eating eggs that is most feared is the risk of disease transmission caused by bacteria. Studies in the International Journal of Environmental Research and Public Health state that this potential exists in raw and undercooked eggs.
One of the bacteria that is harmful to health is salmonella. Bacterial contamination does not only occur when the eggs are fried, but also at the following times:
- the formation of eggs in a hen;
- contamination of the outside of the egg and through the shell membrane; and
- during the production process and during distribution.
Symptoms of Salmonella poisoning include diarrhea, stomach cramps, vomiting, and fever. These indicators can appear 6 hours to 6 days after infection with bacteria. Even worse, these effects can last for about 4-7 days after consuming contaminated food.
Although most individuals recover quickly, Salmonella can cause serious effects in some people. This includes those who are pregnant, the elderly, those with compromised immune systems, and young children. This group should avoid consuming raw foods.
Beth Czerwony, MD., A registered dietitian explains in Health Cleveland Clinic explaining the potential for Salmonella in raw eggs. He revealed that this condition is quite rare, namely 1 in 20 thousand eggs. However, this bacterial contamination still has an unpleasant effect.
How to reduce the risk of Salmonella in eggs
Even though its potency is low, Salmonella can still be bad for health. To prevent this, the Centers for Disease Control and Prevention provides the following options:
- Buy eggs and egg products that have been pasteurized
- Only buy refrigerated eggs at the grocery store
- Store eggs in the refrigerator at home. Room temperature allows the growth of harmful bacteria more quickly
- Don’t eat eggs past their expiration date
- Avoid processing, consuming eggs that have been cracked or broken
- Wash hands after coming into contact with raw eggs.
Pasteurization and cooling processes can reduce the risk of Salmonella contamination. However, most importantly, it’s good not only to pay attention when buying, but when storing it at home too.
The dangers of eating undercooked eggs are not suddenly fatal. However, it’s best to avoid it or consume it in moderation.