Caffa Irene, Proietti Elisa, Turrini Federica, Borgarelli Consuelo, Ferrando Maria Regina, Formisano Elena, de Cassya Lopes Neri Lenycia, Martini Daniela, Angelino Donato, Tagliabue Anna, Pisciotta Livia
Department of Internal Medicine and Medical Specialties University of Genoa Genoa Italy.
Ospedale Policlinico San Martino IRCCS Genoa Italy.
Food Sci Nutr. 2025 Sep 5;13(9):e70285. doi: 10.1002/fsn3.70285. eCollection 2025 Sep.
Despite being recognized as a low-cost food, rich in proteins and other nutrients, for years eggs have been the subject of controversy regarding a possible negative impact on human health linked to their frequent consumption and their cholesterol content. This narrative review describes the composition of eggs, the properties of individual nutrients, and the impact of their deficiency or excess on human health, and the development of several pathologies. The chemical-physical properties of the proteins and lipids contained in eggs and the environmental impact linked to their production are also considered. In addition to covering fundamental functions for the maintenance of cellular structures and functions, the nutrients present in eggs show in vitro antioxidant, antimicrobial, antihypertensive, anti-inflammatory, and immunomodulatory functions, which could be fundamental in protecting against pathologies such as tumors or neurodegenerative diseases. Recent clinical studies have also highlighted the lack of correlation between egg consumption and cardiovascular disease. The chemical-physical properties of the proteins and lipids present in eggs also make them fundamental in many food preparations. Eggs are an important source of energy, nutrients, and are particularly useful in the food industry. Egg production, especially in small-scale poultry systems, is also environmentally sustainable.
尽管鸡蛋多年来一直被认为是一种低成本且富含蛋白质和其他营养物质的食物，但由于频繁食用鸡蛋及其胆固醇含量可能对人体健康产生负面影响，它一直备受争议。这篇叙述性综述描述了鸡蛋的组成、单个营养素的特性、其缺乏或过量对人体健康的影响以及几种疾病的发展。还考虑了鸡蛋中所含蛋白质和脂质的化学物理性质以及与它们生产相关的环境影响。除了涵盖维持细胞结构和功能的基本功能外，鸡蛋中存在的营养素还具有体外抗氧化、抗菌、抗高血压、抗炎和免疫调节功能，这对于预防肿瘤或神经退行性疾病等病症可能至关重要。最近的临床研究也强调了食用鸡蛋与心血管疾病之间缺乏相关性。鸡蛋中存在的蛋白质和脂质的化学物理性质也使它们在许多食品制备中至关重要。鸡蛋是能量和营养的重要来源，在食品工业中特别有用。鸡蛋生产，尤其是在小规模家禽养殖系统中，在环境方面也是可持续的。
