Consumption of raw egg white in the diet may result in the deficiency of:
**Core Concept**
Raw egg white contains a high amount of avidin, a protein that binds to biotin with high affinity, leading to its deficiency. Biotin is a crucial B-complex vitamin required for various metabolic processes, including fatty acid synthesis and gluconeogenesis.
**Why the Correct Answer is Right**
Avidin in raw egg white binds to biotin, forming a stable complex that is resistant to digestion and absorption. This binding prevents biotin from being utilized by the body, resulting in a deficiency. Biotin is essential for carboxylation reactions, and its deficiency can lead to impaired glucose metabolism, skin rashes, and neurological symptoms.
**Why Each Wrong Option is Incorrect**
**Option A:** This is not related to the consumption of raw egg white.
**Option B:** While egg yolks are a rich source of fat-soluble vitamins, the consumption of raw egg white is specifically linked to biotin deficiency.
**Option C:** Vitamin B12 deficiency is not directly related to the consumption of raw egg white.
**Clinical Pearl / High-Yield Fact**
Avidin in raw egg white can be denatured by heat, making cooked egg white a safe choice. Cooking or pasteurizing egg white can inactivate avidin, preventing biotin deficiency.
**Correct Answer:** C. Biotin