Boiled eggs have long been hailed as a nutritious and versatile food, often included in breakfasts, salads, and snacks. They’re packed with protein, vitamins, and minerals, making them an easy choice for health-conscious eaters. However, recent warnings from medical experts reveal that consuming boiled eggs in excess—or in certain ways—can pose significant risks to cardiovascular health. For individuals with underlying conditions like high cholesterol, diabetes, or heart disease, this seemingly innocent habit could silently contribute to artery-clogging complications.
The Hidden Risk in Egg Yolks
According to Professor David Spence of the Robarts Research Institute (USA), egg yolks contain a compound called phosphatidylcholine , which can promote atherosclerosis —the hardening and narrowing of arteries. When broken down by gut bacteria, phosphatidylcholine produces trimethylamine N-oxide (TMAO), a metabolite linked to increased cardiovascular risk. This danger is particularly pronounced in people with conditions such as high blood pressure, diabetes, or elevated cholesterol levels.
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