Which People Should Avoid Eggs? A Guide to Dietary Restrictions

January 13, 2026 •

4 min read

Up to 2% of children are allergic to eggs, making it one of the most common childhood food allergies. Understanding which people should avoid eggs is crucial, whether due to allergies, chronic health conditions, genetic predispositions, or food safety concerns. Navigating dietary choices requires careful consideration of individual health profiles.

Quick Summary

Certain individuals must limit or avoid eggs entirely due to allergies, specific genetic disorders, and pre-existing conditions like heart disease. Considering health risks is key.

Key Points

Egg allergies require total avoidance: Individuals with an egg allergy must avoid all egg products, including both yolks and whites, due to the risk of severe reactions.
Immune-compromised individuals should avoid raw eggs: Due to the risk of Salmonella contamination, children under five, seniors, and those with weakened immune systems should never consume raw or undercooked eggs.
High cholesterol patients should limit egg yolks: People with high LDL cholesterol or existing heart disease may benefit from limiting egg yolk intake to a few per week to help manage cholesterol levels.
Genetic conditions dictate strict limits: Individuals with familial hypercholesterolemia must follow a low-cholesterol diet and limit eggs, as their bodies cannot process excess cholesterol effectively.
Diabetes patients should be mindful of intake: While moderate egg consumption is often acceptable, those with diabetes should discuss their intake with a doctor and focus on healthy preparation methods.
Personalized advice is crucial: Because individual health profiles vary, consulting a healthcare professional is the best way to determine the appropriate amount of eggs for your diet.

Eggs are a nutritional powerhouse, packed with protein, vitamins, and minerals. However, for certain individuals, consuming eggs can pose a significant health risk. From severe allergic reactions to compounding pre-existing health conditions, the reasons for limiting or avoiding eggs vary greatly. This guide explores the specific groups who need to exercise caution or complete abstinence when it comes to egg consumption.

Who must avoid eggs entirely?

Egg Allergies

For individuals with a diagnosed egg allergy, complete avoidance is the only safe option. An egg allergy is an immune system overreaction to proteins found in egg whites and/or yolks, most commonly affecting children. Symptoms can range from mild skin reactions to life-threatening anaphylaxis. It is a common misconception that one can simply avoid the egg yolk or white; however, since it is impossible to completely separate the two, those with an allergy to either component must avoid eggs altogether. Reactions can be triggered by direct consumption or even trace amounts found in other food products.

Common egg allergy symptoms include:

Hives, swelling, or a rash on the skin.
Respiratory issues like wheezing, shortness of breath, or a stuffy nose.
Digestive problems such as cramps, nausea, or vomiting.
Severe anaphylaxis, which requires immediate emergency medical attention and epinephrine administration.

Weakened Immune Systems and Raw Eggs

Individuals with weakened immune systems, including young children under five, adults over 65, and those with underlying health issues (e.g., HIV/AIDS, cancer), should strictly avoid raw or undercooked eggs due to the risk of Salmonella infection. Salmonella bacteria can be present inside or outside the egg, and while proper cooking kills the bacteria, raw preparations like homemade mayonnaise, Caesar dressing, or cookie dough can be hazardous. For these vulnerable populations, a Salmonella infection can lead to severe illness and life-threatening complications.

Who should limit or moderate egg intake?

Individuals with High Cholesterol or Heart Disease

While recent research suggests that dietary cholesterol from eggs has a lesser impact on blood cholesterol for most healthy individuals than previously thought, it remains a concern for specific groups.

Existing Heart Conditions: Individuals with diagnosed heart disease or a history of cardiovascular events should monitor their egg intake, particularly the cholesterol-rich yolks. Some health experts recommend limiting consumption to around three to four whole eggs per week.
Familial Hypercholesterolemia (FH): This is a genetic disorder that causes extremely high levels of LDL ('bad') cholesterol from a young age. People with FH should be particularly cautious and follow a restricted diet that limits dietary cholesterol, often advised to have no more than three or four eggs per week.
High LDL Cholesterol Levels: For anyone struggling to control their cholesterol, reducing egg yolk intake is a sensible strategy. Substituting whole eggs for egg whites or cholesterol-free egg substitutes can help manage cholesterol without sacrificing protein.

Those with Type 2 Diabetes

Historically, there was significant debate about egg consumption for people with diabetes due to concerns about cholesterol intake and heart disease risk. Some studies have associated daily egg consumption with an increased risk of heart disease in individuals with diabetes. While more recent studies have offered conflicting evidence, experts advise caution. Many healthcare providers still recommend that individuals with type 2 diabetes limit their whole egg consumption to a moderate level, often citing a range of 6-12 eggs per week as part of an overall healthy diet. The key is focusing on overall dietary patterns, pairing eggs with vegetables and whole grains rather than high-fat meats like bacon or sausage.

Comparison of egg consumption by health profile


Health Profile	Risk Level	Recommendation for Eggs	Explanation
Egg Allergy	High (Anaphylaxis Risk)	Total avoidance.	Any contact with egg protein, from yolk or white, can trigger a severe, potentially fatal immune reaction.
Weakened Immunity	High (Salmonella Risk)	Avoid raw/undercooked eggs.	Vulnerable individuals (young, elderly, ill) are at higher risk for severe illness from Salmonella found in raw eggs.
High Cholesterol	Moderate	Limit yolks to 3-4 per week.	Dietary cholesterol from yolks can raise blood cholesterol in some people, exacerbating heart disease risk.
Familial Hypercholesterolemia	High	Limit dietary cholesterol strictly.	Due to genetic predisposition for very high LDL cholesterol, a low-cholesterol diet is essential, including limiting eggs.
Type 2 Diabetes	Moderate	Moderate intake (6-12/week).	Monitor consumption as part of a heart-healthy diet; some studies link higher intake to increased heart disease risk.

Conclusion: Listen to your body and your doctor

While eggs are a nutrient-rich food for many, they are not suitable for everyone. For those with a confirmed egg allergy, avoidance is non-negotiable. Other groups, such as individuals with high cholesterol, diagnosed heart disease, familial hypercholesterolemia, or diabetes, must practice caution and moderation. Furthermore, food safety for raw eggs is a critical concern for infants, the elderly, and the immunocompromised. The debate surrounding egg consumption and cholesterol or chronic disease highlights the importance of individualizing dietary recommendations. For the most accurate and safe advice tailored to your specific health needs, consulting with a healthcare professional or registered dietitian is always the best course of action. It’s not about demonizing eggs, but about understanding when they might not be the best choice for you.

For more detailed information on cardiovascular health and dietary guidelines, you can visit the British Heart Foundation website.

Frequently Asked Questions

Individuals with weakened immune systems, infants, young children (under five), pregnant women, and adults aged 65 and older should avoid raw or undercooked eggs due to the high risk of severe Salmonella infection.

Yes, but they should do so in moderation and focus on how the eggs are prepared. People with high LDL cholesterol or heart disease often benefit from limiting egg yolks to three or four per week, and can use egg whites as a substitute for more protein.

Familial hypercholesterolemia (FH) is a genetic condition causing very high LDL cholesterol levels. People with FH should strictly limit dietary cholesterol and may need to avoid eggs or limit them to a very small amount, as advised by a doctor.

Yes, an allergy can be to proteins in either the egg white or yolk. However, because cross-contamination is nearly impossible to prevent, anyone with an allergy to either part must avoid all eggs.

Individuals with diabetes can typically have eggs in moderation (around 6-12 per week) as part of a balanced diet. It is best to prepare them using healthy fats like olive oil and pair them with vegetables rather than high-saturated-fat sides.

Pregnant women should not eat raw or undercooked eggs due to the Salmonella risk. Thoroughly cooked eggs are generally safe and can be a valuable source of nutrients. However, dietary guidance should always come from a healthcare provider.

The CDC states that the flu vaccine is generally safe for people with egg allergies, including those with severe reactions. However, it is essential to inform your healthcare provider about your allergy before receiving the vaccine.