As Eid al-Fitr approaches, fesikh and renga return to Egyptian tables as a traditional festive food, despite ongoing debate about their health impact—being both beloved dishes and potential health risks.
Experts warn against overconsumption, especially after Ramadan, when the body’s dietary habits change and the digestive system becomes more sensitive to heavily salted and preserved foods.
Dr. Mohamed Hussein Basheer, a physiotherapy and therapeutic nutrition specialist, explains that fesikh and renga contain extremely high levels of salt, which may lead to fluid retention, severe thirst, bloating, and sudden spikes in blood pressure.
He adds that improperly prepared fesikh may cause food poisoning, with symptoms such as vomiting and diarrhea, which in severe cases could progress to muscle weakness and breathing difficulties, making caution essential.
Key health risks include:
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Sudden high blood pressure
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Risk of food poisoning
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Kidney strain
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Stomach and colon disturbances
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Fluid retention in the body
Certain groups are more vulnerable, including patients with hypertension, heart disease, kidney disorders, digestive issues, as well as pregnant women and the elderly, who may experience more severe complications.
Despite warnings, fesikh and renga remain deeply rooted in cultural traditions, prompting experts to emphasize moderation and safe food choices.
Recommendations include purchasing from trusted sources, reducing quantities, drinking plenty of water to flush excess sodium, avoiding consumption on an empty stomach, and properly heating renga with lemon to reduce bacterial risks.
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