Consumption of Preserved Egg Is Associated with Modestly Increased Risk of Nonalcoholic Fatty Liver Disease in Chinese Adults

Generous consumers of preserved eggs may be at risk of developing non-alcoholic fatty liver disease (NAFLD).

This research work studied preserved egg consumption in relation to the development of non-alcoholic fatty liver disease (NAFLD). Out of the 15,883 Chinese men and women who volunteered nutritional and health information for this study, 3,683 of them were diagnosed with non-alcoholic fatty liver disease during the course of the study.

Researchers found out that participants who ate preserved eggs at least 2 times per week had 26% higher chances of acquiring non-alcoholic fatty liver disease. This study highlighted the detrimental effect of a diet that encourages the intake of preserved eggs on liver health.