Generally speaking, heart disease patients can eat eggs in moderation.
It is usually recommended that heart disease patients should eat a low sugar and low fat diet, and eggs have moderate fat content (8.8g/100g) and low sugar content (about 5%); the main nutrients are protein (13.3g/100g) and carbohydrates (2.8g/100g), and vitamins such as Vitamin B4 (293.8mg/100g), which is the highest among similar foods. .
However, heart disease patients should eat eggs to strictly control the amount of intake, because the egg yolk is rich in cholesterol (585mg/100g), excessive intake will easily lead to patients with blood cholesterol rise, may aggravate the condition of atherosclerotic cardiovascular disease.
It is recommended that patients with heart disease eat a light diet, and if necessary, consult a physician or dietitian for scientific guidance on diet.