Who Should Avoid Eating Eggs? A Detailed Nutrition Guide

October 17, 2025 •

5 min read

According to the American College of Allergy, Asthma, and Immunology, eggs are one of the most common food allergens, especially in children. While a staple food for many, certain health conditions and sensitivities mean that not everyone can enjoy them safely. Understanding who should avoid eating eggs is crucial for making informed dietary choices that prioritize your well-being.

Quick Summary

This guide outlines specific health conditions and sensitivities that necessitate limiting or avoiding eggs, including cardiovascular risks like familial hypercholesterolemia, diabetes, and kidney disease. It also differentiates between dangerous egg allergies and uncomfortable intolerances, discussing raw egg safety and cooking tips.

Key Points

Familial Hypercholesterolemia (FH): Limit or avoid egg yolks, as this genetic condition impairs the removal of LDL cholesterol.
Type 2 Diabetes: Individuals with this condition should be cautious with high egg consumption, particularly in conjunction with diets high in saturated fat and processed foods.
Chronic Kidney Disease (CKD): Opt for egg whites over whole eggs to reduce phosphorus intake, especially for those in later stages or on dialysis.
Egg Allergy: Involves a potentially life-threatening immune response, requiring complete avoidance of eggs and products containing them.
Egg Intolerance: Causes digestive discomfort and is managed by monitoring symptoms, not always requiring complete elimination.
Vulnerable Groups: Infants, the elderly, and pregnant individuals should avoid raw or undercooked eggs due to Salmonella risk.
Personalized Approach: The right dietary advice depends on individual health status; consulting a doctor or dietitian is the safest course of action.

Understanding the 'Egg-ceptional' Case

For decades, eggs have been both celebrated as a nutritional powerhouse and scrutinized for their high cholesterol content. Recent research has shifted focus away from dietary cholesterol's impact on blood cholesterol in the general healthy population, placing more emphasis on saturated fat. However, this nuanced understanding does not apply universally, and for some individuals, avoiding eggs, or at least moderating consumption, remains a critical health strategy. The decision of who should avoid eating eggs depends on a person's individual health profile, genetic factors, and specific dietary needs.

Cardiovascular Conditions and High Cholesterol

For the average person, consuming eggs in moderation as part of a low-saturated-fat diet is generally considered safe and heart-healthy. However, specific conditions warrant a different approach:

Familial Hypercholesterolemia (FH): This genetic disorder prevents the body from effectively removing LDL (bad) cholesterol from the blood, leading to very high levels from a young age. For individuals with FH, restricting dietary cholesterol, including that found in egg yolks, is recommended. Heart UK advises limiting eggs to no more than three or four per week.
Diabetes (Type 2): Studies have shown conflicting results regarding egg consumption and diabetes risk, but some research links high egg intake with an increased risk of cardiovascular events in people with Type 2 diabetes. The risk appears to be higher when eggs are consumed with a Western-style diet rich in processed meats and refined carbs. Consultation with a healthcare provider is essential for diabetic individuals.
High Cholesterol (Hyperlipidemia): While a 2025 study suggests that dietary cholesterol from eggs may not raise LDL levels in a low-saturated-fat diet, a significant percentage of the population are 'hyper-responders' whose blood cholesterol levels are sensitive to dietary intake. Individuals in this group or those already managing high cholesterol may need to moderate their whole egg intake, or favor egg whites which are cholesterol-free.

Kidney Disease Considerations

For individuals with chronic kidney disease (CKD), protein intake and phosphorus levels are key nutritional concerns. Eggs are a high-quality protein source but the phosphorus content, especially in the yolk, can be problematic as kidney function declines.

Whole Eggs vs. Egg Whites: For patients managing phosphorus levels, egg whites are a far safer choice. One large egg white contains only about 5 mg of phosphorus, compared to approximately 66 mg in the yolk. This makes egg whites a kidney-friendly protein option.
Phosphorus Additives: Processed egg products can contain added phosphates. It's crucial for kidney patients to read labels carefully and avoid products with these additives.
Consult a Dietitian: A renal dietitian can help create a personalized plan, determining how many whole eggs, if any, can be safely included in the diet, depending on the stage of CKD and dialysis status.

Egg Allergies and Intolerances: Not the Same Thing

It is critical to distinguish between an egg allergy and an egg intolerance, as their severity and management differ significantly.


Feature	Egg Allergy	Egg Intolerance
Immune Response	Yes (IgE antibodies). The body mistakes egg proteins as a threat.	No. It is a digestive issue where the body cannot properly break down egg proteins.
Symptom Onset	Rapid onset, usually within minutes of exposure.	Delayed onset, symptoms can appear hours or up to 48 hours later.
Common Symptoms	Hives, swelling, wheezing, respiratory distress, runny nose, eye irritation, nausea, vomiting, diarrhea.	Gastrointestinal discomfort, bloating, gas, stomach pain, diarrhea, headaches, fatigue.
Severity	Ranges from mild to severe, with a risk of life-threatening anaphylaxis.	Generally uncomfortable and disruptive but not life-threatening.
Diagnosis	Skin-prick test, blood test, or supervised oral food challenge by an allergist.	Often diagnosed through a food elimination diet and monitoring symptoms in a food diary.
Treatment	Complete avoidance of eggs is recommended. Emergency epinephrine may be required for severe reactions.	Management involves dietary adjustments, potentially including elimination, and reintroduction to determine a tolerance level.

For those with a confirmed allergy, complete avoidance is necessary. People with an intolerance may be able to tolerate small amounts or eggs prepared in certain ways, like well-cooked or baked. However, given the overlap, consulting a doctor or dietitian for accurate diagnosis and guidance is crucial.

Food Safety: The Danger of Raw or Undercooked Eggs

The risk of Salmonella contamination is a major concern with raw or undercooked eggs. While the number of contaminated eggs is small, the risk is significant for certain vulnerable populations.

Who is Most at Risk? The elderly, infants, young children, pregnant women, and individuals with weakened immune systems (e.g., due to illness like HIV/AIDS or cancer) are at a higher risk of severe illness from Salmonella infection.
Safe Handling and Cooking: To mitigate this risk, the U.S. FDA recommends using pasteurized eggs for recipes requiring raw or lightly cooked eggs and cooking eggs until both the yolk and white are firm. Always keep eggs refrigerated, and wash hands and surfaces after handling raw eggs.

Healthy Alternatives for Those Who Can't Eat Eggs

For those who need to avoid eggs, there are plenty of excellent nutritional alternatives to maintain a balanced diet:

For Protein: Try tofu, lentils, beans, nuts, and seeds. Plant-based egg substitutes like JUST Egg (made from mung beans) also offer a protein-rich alternative.
For Binding in Baking: Flaxseed meal (1 tablespoon mixed with 3 tablespoons of water) or chia seeds create a gel-like consistency perfect for binding. Unsweetened applesauce or mashed banana can also add moisture.
For Leavening: The liquid from canned chickpeas, known as aquafaba, can be whipped like egg whites for meringues and other light baked goods.
For Scrambles: Tofu scrambles are a popular and delicious plant-based alternative that mimics the texture and appearance of scrambled eggs.

Conclusion: Personalize Your Diet

While eggs offer many nutritional benefits, they are not a universal 'superfood' for all. Individuals managing high cholesterol (especially FH), diabetes, kidney disease, egg allergies, or those at higher risk for foodborne illness should carefully consider their egg consumption. Recent research provides reassurance for many, but personalized nutritional guidance is always best. Understanding the specific risks for different health conditions empowers you to make informed decisions about who should avoid eating eggs and ensures your dietary choices align with your health goals. A consultation with a healthcare provider or a registered dietitian is the most reliable way to determine the best approach for your individual needs.

Keypoints

Familial Hypercholesterolemia (FH): Individuals with this genetic condition should limit or avoid egg yolks due to impaired cholesterol removal.
Diabetes and Cardiovascular Risk: Some studies suggest that high egg consumption can increase cardiovascular risk in people with diabetes, especially when combined with unhealthy dietary patterns.
Kidney Disease (CKD): Egg whites are a kidney-friendly protein source, but whole eggs should be limited or avoided due to high phosphorus content, especially in later stages.
Egg Allergies vs. Intolerance: Allergies involve an immune response and can be severe, requiring complete avoidance. Intolerances are digestive issues that may be managed through portion control or cooking methods.
Raw Egg Safety: Vulnerable populations like the elderly, children, and pregnant women should avoid raw or undercooked eggs due to the risk of Salmonella infection.
Personalized Diet is Key: The best approach depends on individual health factors. Consulting a healthcare provider or dietitian is recommended for personalized advice.

Frequently Asked Questions

For most healthy people, dietary cholesterol from eggs does not significantly impact blood cholesterol. However, if you have familial hypercholesterolemia or are sensitive to dietary cholesterol, you should limit or avoid whole eggs. It's best to consult your doctor for personalized advice.

An allergy is an immune system response that can cause severe, immediate symptoms like hives or swelling. An intolerance is a digestive issue with delayed, less severe symptoms such as bloating or gas. Allergies can be life-threatening, while intolerances are not.

Yes, but pregnant women should avoid raw or undercooked eggs to prevent Salmonella infection, which can be particularly dangerous. The FDA recommends cooking eggs until both the yolk and white are firm.

People with kidney disease, especially in later stages, need to manage their phosphorus and protein intake. Egg yolks are high in phosphorus, which can be difficult for damaged kidneys to filter. Egg whites are a safer, low-phosphorus protein option.

For some individuals with a mild intolerance, cooking methods can make a difference. The heating process can alter egg proteins, making them easier to digest. Keeping a food diary can help identify which cooking methods are best for you.

For binding, a mixture of flaxseed meal and water works well. For adding moisture, unsweetened applesauce or mashed banana can be used. Aquafaba, the liquid from canned chickpeas, is excellent for replacing egg whites in recipes.

Yes, it is possible for an egg intolerance to develop at any age. Changes in diet, gut health, or the natural aging process can all play a role. Keeping track of symptoms in a food diary can help identify a new intolerance.