Short Answer: Eggs are good for anemia, as long as they are cooked properly and eaten in moderation.
Anemia is a condition that affects your blood.
In anemia, your body does not have enough healthy red blood cells or hemoglobin to carry oxygen to your organs and tissues.
This can lead to various health problems, such as fatigue, weakness, pale skin, cold hands and feet, dizziness, reduced immunity, shortness of breath, irregular heartbeat, chest pain, and headaches.
One of the key factors in managing anemia is diet.
What you consume can affect your hemoglobin and red blood cell levels, which can impact your anemia symptoms and overall health.
To effectively manage anemia, you should consume iron-rich foods like meat, poultry, fish, and eggs, and vitamin B12 and folate-rich foods like dairy products, fortified cereals, and leafy green vegetables.
You should avoid foods that interfere with iron absorption, such as tea, coffee, grapes, wine, chocolate, and sorghum.
Now, eggs are a type of animal food that come from chickens or other birds.
People usually eat them boiled, scrambled, fried, or baked.
Eggs are good for anemia because they contain iron, vitamin B12, and folate, which are essential for the production of hemoglobin and red blood cells.
However, eggs are not good for all types of anemia.
For example, people with hemolytic anemia, where the red blood cells are destroyed faster than they are made, should limit their egg intake, as eggs contain a protein called avidin, which can bind to biotin and prevent its absorption.
Biotin is a vitamin that is important for red blood cell health.
One large egg can give you about 0.9 mg of iron (5% of your daily needs), 0.6 mcg of vitamin B12 (25% of your daily needs), and 22 mcg of folate (6% of your daily needs).
Iron can help increase the amount of hemoglobin and red blood cells in your blood, which can improve your oxygen delivery and energy levels.
Vitamin B12 and folate can help prevent or correct megaloblastic anemia, a type of anemia where the red blood cells are large and immature, and cannot carry enough oxygen.
Furthermore, eggs are a source of high-quality protein and healthy fats, and protein and fat are good for anemia.
Because, protein can help support the growth and repair of red blood cells, and fat can help enhance the absorption of fat-soluble vitamins, such as vitamin A and vitamin E, which are also important for red blood cell health.
You can eat up to two eggs per day safely, as long as you do not have high blood cholesterol or other medical conditions that require a low-cholesterol diet.
More than that can cause excess cholesterol intake, which can increase your risk of heart disease and stroke.
Also, you shouldn’t eat raw or undercooked eggs if you have anemia, as they can increase your risk of salmonella infection, which can cause diarrhea, vomiting, fever, and dehydration.
These can worsen your anemia and make you lose more iron and fluids.
You should cook eggs until the whites and yolks are firm, and avoid foods that contain raw eggs, such as mayonnaise, hollandaise sauce, and some salad dressings.
You can buy fresh eggs in your local market or can order them from online.
Always choose eggs that have a clean, uncracked shell, and a USDA grade mark, which indicates the quality and freshness of the eggs.
Because, eggs with a dirty, cracked, or missing shell can be contaminated with bacteria, and eggs without a grade mark can be of poor quality or expired.
You can store them in the refrigerator for up to three weeks, and use them within one week after the sell-by date.
Finally, remember, maintaining a healthy lifestyle, including a balanced diet, regular exercise, stress management, and essential medical care, is key to managing anemia effectively.
I always recommend my anemia patients to follow an anemia-friendly diet to improve their overall well-being, and enjoy a longer and healthier life.