Is it really safe to consume raw egg in soy milk?

Feb 21, 2025 Source: Cainiu Health

Dr. Yu Yongchao

Introduction

Soybean milk contains trypsin inhibitors, which can suppress the activity of human proteases, thereby affecting the digestion and absorption of proteins in the body. The mucoprotein in eggs can bind with the trypsin in soybean milk, potentially reducing the breakdown of proteins and thus affecting the absorption and utilization of proteins by the body.

Generally, it is not recommended to consume soy milk and eggs together. The detailed explanation is as follows:

Soy milk contains trypsin inhibitors, substances that can inhibit the activity of proteases in the human body, thereby affecting the digestion and absorption of proteins within the body. The mucoprotein in eggs may combine with the trypsin in soy milk, potentially reducing protein breakdown and affecting the body's absorption and utilization of proteins. Additionally, the texture and taste may change when soy milk and eggs are mixed, which may not be palatable to most people.

If soy milk is not fully boiled, it may contain certain harmful substances, such as trypsin inhibitors and phytohemagglutinin. These substances are present at higher levels in uncooked soy milk and could pose a threat to human health. Similarly, if eggs are not fully cooked, there is a risk of microbial contamination such as Salmonella. Therefore, consuming undercooked soy milk and eggs together may increase the risk of food poisoning.

It is recommended to first fully boil the soy milk to ensure harmful substances are adequately destroyed, and then cook the eggs separately until fully done, to ensure food safety and nutrient absorption.

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