Final answer:
Excessive raw egg white consumption can lead to biotin (vitamin B7) deficiency due to the presence of avidin, which inhibits biotin absorption. This can cause hair loss, greying, and nervous system issues. Cooking egg whites prevents this deficiency by neutralizing avidin.
Step-by-step explanation:
Consuming excessive raw egg whites can cause a deficiency in vitamin B7, also known as biotin. Raw egg white contains a substance called avidin that binds with biotin and inhibits its absorption. This interaction can lead to deficiency diseases, with signs including alopecia (hair loss), greying of hair, and nervous symptoms. It's important to cook egg whites which neutralizes avidin, enabling biotin to be absorbed normally by the digestive tract.
In nutrition, certain vitamins are crucial for maintaining health, and their deficiencies can lead to specific disorders. For example, vitamin D deficiency can manifest as rickets in children, which is characterized by bowed legs, or osteomalacia in adults, leading to softened bones that fracture easily. Conversely, too much vitamin D, a condition known as hypervitaminosis D, can cause symptoms like nausea, vomiting, and headaches.
Additionally, anemia can result from various nutritional deficiencies. Megaloblastic anemia often involves a lack of vitamin B12 and/or folate. These essential nutrients are found in meat, vegetables, and whole grains, and their absence in the diet can lead to serious health issues.