Can patients with atrophic gastritis eat preserved eggs (century eggs)?

In general, patients with atrophic gastritis can eat preserved eggs (century eggs), though moderate consumption is recommended. The specific analysis is as follows:

Atrophic gastritis is a type of gastritis characterized by a reduction or atrophy of the stomach's intrinsic glands. It may be caused by factors such as Helicobacter pylori infection, autoimmune abnormalities, improper diet, or inappropriate use of medications. Patients may experience symptoms including upper abdominal discomfort, decreased appetite, acid reflux, nausea, and belching. Preserved eggs are a food product made by processing duck or chicken eggs in a specific manner. They contain protein, fat, cholesterol, vitamin A, and other components, and have effects such as stimulating appetite, neutralizing gastric acid, clearing heat, and reducing internal fire. As preserved eggs are relatively mild in nature and do not significantly irritate the gastric mucosa, moderate consumption by patients with atrophic gastritis will not cause adverse effects. On the contrary, it can help supplement nutrients and promote recovery. Therefore, patients with atrophic gastritis can consume preserved eggs.

Although preserved eggs offer various health benefits, they should be eaten in moderation. Excessive consumption may increase the burden on the gastrointestinal tract and lead to discomfort.