Existing cardiovascular disease
High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low
levels of high-density lipoproteins (HDLs, or “good” cholesterol)
Obesity
Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus)
Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac-
tors that includes type 2 diabetes (non-insulin-dependent diabetes)Food poisoning. Raw eggs (see above) and egg-rich foods such as custards and cream pies
are excellent media for microorganisms, including the ones that cause food poisoning. To
protect yourself against egg-related poisoning, always cook eggs thoroughly: poach them
five minutes over boiling water or boil at least seven minutes or fry two to three minutes on
each side (no runny center) or scramble until firm. Bread with egg coating, such as French
toast, should be cooked crisp. Custards should be firm and, once cooked, served very hot or
refrigerated and served very cold.
Allergic reaction. According to the Merck Manual, eggs are one of the 12 foods most likely
to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset
stomach. The others are berries (blackberries, blueberries, raspberries, strawberries), choco-
late, corn, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches,
pork, shellfish, and wheat (see wheat cereals).
Food/Drug Interactions
Sensitivity to vaccines. Live-virus measles vaccine, live-virus mumps vaccine, and the vac-
cines for influenza are grown in either chick embryo or egg culture. They may all contain
minute residual amounts of egg proteins that may provoke a hypersensitivity reaction in
people with a history of anaphylactic reactions to eggs (hives, swelling of the mouth and
throat, difficulty breathing, a drop in blood pressure, or shock).
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