In the 'Symptoms - Food - Intake' section of our in-depth questionnaire we ask the following question about egg yolk consumption:
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Very approximately, how many raw or cooked egg yolks do you consume in an average week? This includes any egg yolks hidden in prepared dishes, baked goods and products like mayonnaise.
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Your answer |
...indicates |
...and suggests |
| 1. |
"I have no idea!" |
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| 2. |
"None, in any form" |
Not consuming egg yolks |
A risk factor |
| 3. |
"Up to 2 per week" |
Egg yolk consumption |
A risk factor |
| 4. |
"About 3 to 7 per week" |
Egg yolk consumption |
A risk factor |
| 5. |
"8 or more per week" |
High egg yolk consumption |
A risk factor |
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Your answer will affect the likelihoods of the conditions below.
Any answers in green reduce the likelihood of the condition.
GLOSSARY
Biotin
An essential coenzyme that assists in the making of fatty acids and in the burning of carbohydrates and fats for body heat and energy. It is also essential for function of red blood cells and hemoglobin synthesis.
Last updated: May 10, 2007
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