Can I eat eggs if I have uterine fibroids?

Fibroids are hormone-sensitive, especially to estrogen. From that fact grew the idea that eggs — because they come from an animal — must be feeding fibroids by contributing estrogen. That claim is not backed by high-quality clinical studies.

In practice, the amount of estrogen naturally present in an egg is nowhere near what would be needed to meaningfully influence fibroid growth in humans. No medical society and no recognized guideline recommends cutting eggs simply because a woman has fibroids.

Recent reviews on nutrition and fibroids (Tinelli 2021, Martire 2025, Fresco 2026) converge on the same message: what matters is not one isolated food, but the overall quality of the diet.

Associated with lower risk or slower progression: diets rich in vegetables, fruit, legumes, whole grains, fish, and adequate vitamin D. Associated with higher risk: ultra-processed foods, excess added sugars, and large amounts of red meat.

Eggs appear on neither of those lists as an aggravating factor.

One whole egg provides about 6 g of complete protein, choline (important for the liver — the key organ for estrogen metabolism), vitamin B12, selenium (antioxidant), and a small amount of vitamin D.

Vitamin D deserves special mention: low levels are frequently observed in women with fibroids, and correcting a deficiency is one of the best-supported nutritional strategies in the research. Eggs alone won't correct a deficiency, but they contribute as part of a varied diet.

There are real reasons to avoid or limit eggs: allergy, intolerance, or a specific medical recommendation (for example, in certain cardiovascular contexts). In those cases the adjustment is made with a healthcare professional.

Outside of those situations, having fibroids is not on its own a reason to eliminate them.