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.
Research published in prestigious journals like BMJ further underscores the concern. One study found that consuming just 10 grams of eggs per day —approximately 1/6 of a large egg—could increase the risk of coronary artery disease by up to 54% . These findings are not merely theoretical; real-life cases highlight the potential consequences of overindulgence.
For example, a 30-year-old man in China was hospitalized after suffering a mild stroke. Despite eating clean, freshly boiled eggs daily, his cholesterol levels skyrocketed from a healthy range of 5.1 mmol/L to a dangerous 11 mmol/L , more than double the recommended limit. This alarming incident serves as a stark reminder that even “healthy” foods can become harmful when consumed excessively or without consideration of individual health risks.
