1. High salt: Tea eggs are generally preserved with soy sauce and salt, so the salt content is high. Long-term consumption of high-salt foods may increase the risk of cardiovascular disease, hypertension and kidney problems.
2. High cholesterol: The yolk of tea eggs contains a lot of cholesterol. Long-term intake of too much cholesterol may lead to hypercholesterolemia and increase the risk of cardiovascular disease, arteriosclerosis and stroke.
3. Carcinogens: Tea and sugar in tea eggs may form carcinogens acrylamide and acrolein, and cooking at higher temperature will also produce carcinogens polycyclic aromatic hydrocarbons.
4. Improper storage: Tea eggs are easy to deteriorate after being stored for a period of time. Expired tea eggs may contain bacteria and toxins, which may easily cause diarrhea, nausea, vomiting and other discomfort after eating.
To sum up, long-term consumption of tea eggs may have adverse effects on health. It is recommended to eat in moderation and pay attention to the preservation and sanitary conditions of food.