Can people eat eggs with fever

summary

Rumor: "fever can't eat eggs.". To be sure, this view has taken root in the minds of most Chinese. So can you eat eggs with fever?

Can people eat eggs with fever

The so-called fever, medical term for "fever", is due to the role of pyrogen temperature adjustment point up caused by regulatory body temperature rise (more than 0.5 ℃). The common fever activators are the external pyrogens from the body, such as bacteria, viruses, fungi, spirochetes, Plasmodium, etc.; and the antigen antibody complexes and steroids from the body, etc. Generally speaking, the vast majority of fever is caused by bacterial or viral infection. During fever, due to the rise of body temperature, the activity of digestive enzymes in the body is inhibited, leading to the decline of digestive function, especially in the case of high fever. However, some digestive tract infections such as rotavirus, coxsackievirus, enterovirus infection with fever may have more obvious decline in digestive tract function.

Let's take a look at the food heat effect, which used to be called food specific dynamic action (SDA), which refers to the phenomenon of extra energy consumption caused by eating food. Carbohydrate (carbohydrate) can increase energy consumption by 5% ~ 6%, fat by 4% ~ 5%, and protein by 30% ~ 40%. How many extra calories can protein in an egg produce? Let's know: if we eat a boiled egg, which weighs about 65g, contains 12.8% protein and 88% edible part, an egg contains about 65 × 88% × 12.8% protein and 7.3 × 4kcal = 29.2kcal in vivo, we need to add 29.2 × 40% kcal = 12kcal in digestion and absorption Card. And this extra heat has little effect on the body temperature of adults, and little effect on young children.

In fact, the utilization rate of protein in eggs is very high in the human body, which can be measured by the biological value (the biological value is an indicator of the degree of utilization of food protein by the body after digestion and absorption. The higher the utilization rate of protein by the body, that is, the higher the nutritional value of protein, with the highest value of 100). The biological value of eggs is 94, while that of pork is 74. That is to say, compared with other livestock meat, eggs are more easily used by human body. If you don't cook eggs by frying or frying in oil, one or two eggs a day won't bring much burden to the digestive system of patients with fever and cold. In addition, eggs contain a variety of vitamins, rich in a variety of B vitamins, and vitamin A, vitamin D, vitamin E. When a fever occurs, the metabolism of the human body is accelerated, the decomposition of protein in the body is accelerated, more water is drunk, more urination, more perspiration and other measures are taken to help the recovery, at the same time, the output of B vitamins and vitamin C is greatly increased. After taking a variety of drugs, drug metabolism also needs to consume B vitamins. It can be seen that it is helpful for patients to supplement various nutrients contained in eggs when they have a fever.

matters needing attention

Fever weakens the activity of digestive enzymes, leading to a decline in the function of digesting food, which may lead to loss of appetite. At this time, the diet should be light, easy to digest, moderate and nutritious. You can eat cereals rich in carbohydrates, some fresh vegetables and fruits to maintain or improve the body's immunity and restore health.