¿Es seguro comer huevos crudos?

Una nutricionista explica cuál es la forma más segura de consumir huevos, tanto para digerirlo mejor como para evitar intoxicaciones alimentarias

2024-02-12

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<p class="MsoNormal" style="text-align: justify; line-height: normal; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><span lang="ES-CO" style="font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">El huevo es uno de los alimentos con
mayor cantidad de proteínas y nutrientes. Además, que es un ingrediente que
combina con otros alimentos, empleándose en variedad de platos, pero ¿es seguro
comer huevos crudos o a medio hacer?Ester Nadal Miquel,
dietista-nutricionista y miembro de la Academia Española de la Nutrición y
Dietética, explica que comer huevo crudo representa un riesgo innecesario para
la salud.<span lang="ES-CO" style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">Explica que los huevos pueden estar
contaminados con Salmonella y para inactivarla la forma más segura de hacerlo
es con una cocción por encima de los 65 °C.<span lang="ES-CO" style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">“Además, esta inactiva la avidina,
una sustancia propia del huevo, que, si no se desnaturaliza, impide la
absorción de la biotina. Y, por supuesto, la proteína es de<img src="https://www.redlatinastl.com/Recursos/imagenes-subidas/2047139620-hue2.jpg" style="width: 336px; float: left;" class="note-float-left"><span lang="ES-CO" style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);"> menor
digestibilidad”, agrega Nadal.<span lang="ES-CO" style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">“Solo nos beneficiaremos de todas sus
propiedades nutricionales del huevo cuando lo sometamos a un tratamiento
térmico. Así evitaremos, además, los riesgos de toxiinfección alimentaria por
contaminación”.<span lang="ES-CO" style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">Al revisar la composición del huevo
tenemos que la yema es en un 50% agua, y el resto se reparte entre lípidos
(31,5%) y proteínas (16,5%). Mientras que la clara contiene agua (88%) y
proteínas (10,5%), entre ellas la albúmina, según la Base de Datos Española de
Composición de Alimentos (BEDCA).El huevo es una fuente de proteínas,
pero si se consume crudo puede tener efectos en la salud. Hay más riesgos
comporta si se consume sin cocinar, además que es más fácil digerirlo cocido
porque “la proteína se desnaturaliza (es decir, cambia su estructura). De esa
forma se hace más fácilmente digerible y sus nutrientes se absorben mejor”.Según la normativa de higiene, en el
uso de huevo, se puede comer crudo “si el alimento se somete al menos a 70 °C
durante 2 segundos o al menos a 63 °C durante 20 segundos en el centro del
alimento”.La especialista no aconseja consumir
huevos a medio hacer, tortillas medio cuajadas y desechar las sobras, nunca
deben guardarse en la nevera.Otra de las recomendaciones que hace
es que el tenedor de batir un huevo no debe servir para otros usos, esto para
evitar la contaminación cruzada.  “Así
evitaremos la contaminación cruzada. Cuando hagamos cualquier tipo de
preparación culinaria debemos ser muy cautos y no mezclar los utensilios. Y,
por supuesto, conservarlos siempre limpios”, indica.

<p class="MsoNormal" style="text-align: justify; line-height: normal; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><span style="font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><p class="MsoNormal" style="text-align: justify; line-height: normal; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><div style="text-align: center;"> </div><div style="text-align: center;"><span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Is it safe to eat raw eggs?</div><p class="MsoNormal" style="text-align: justify; line-height: normal; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><span style="font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">The egg is one of the foods with the highest amount of
proteins and nutrients. Furthermore, it is an ingredient that combines with
other foods, being used in a variety of dishes, but is it safe to eat raw or
half-cooked eggs?<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">Ester Nadal Miquel, dietitian-nutritionist and member of the
Spanish Academy of Nutrition and Dietetics, explains that eating raw eggs
represents an unnecessary risk to health.<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">She explains that eggs can be contaminated with Salmonella
and to inactivate it the safest way to do so is by cooking above 65 ° C.<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">“In addition, i inactivates avidin, a substance found in the
egg, which, if<img src="https://www.redlatinastl.com/Recursos/imagenes-subidas/1917066261-hue1.jpg" style="width: 330px; float: right;" class="note-float-right"><span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);"> not denatured, prevents the absorption of biotin. And, of
course, protein is less digestible,” adds Nadal.<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">“We will only benefit from all the nutritional properties of
the egg when we subject it to a heat treatment. “This way we will also avoid
the risks of food poisoning due to contamination.”<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">When reviewing the composition of the egg we find that the
yolk is 50% water, and the rest is divided between lipids (31.5%) and proteins
(16.5%). While the egg white contains water (88%) and proteins (10.5%), among
them albumin, according to the Spanish Food Composition Database (BEDCA).<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">Eggs are a source of protein, but if consumed raw they can
have health effects. There are more risks involved if it is consumed without
cooking, plus it is easier to digest it cooked because “the protein is
denatured (that is, it changes its structure). That way it becomes more easily
digestible and its nutrients are better absorbed.”According to hygiene regulations, when using eggs, they can
be eaten raw “if the food is subjected to at least 70°C for 2 seconds or at
least 63°C for 20 seconds in the center of the food.”The specialist does not advise consuming half-cooked eggs,
half-curdled tortillas and discarding leftovers; they should never be stored in
the refrigerator.<span style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">Another recommendation she makes is that the fork used to
beat an egg should not be used for other uses, to avoid cross contamination.
“This way we will avoid cross contamination. When we make any type of culinary
preparation we must be very cautious and not mix the utensils. <span lang="ES-CO" style="background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size: 12pt; font-family: Arial, sans-serif; color: rgb(51, 51, 51);">And, of course, always keep them
clean,” she says.

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¿Es seguro comer huevos crudos?

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