Doctors Warn: This Common Way of Eating Boiled Eggs Can Clog Your Arteries

Boiled Eggs: A Hidden Cardiovascular Risk

Boiled eggs are widely seen as a nutritious and convenient food, often featured in everyday meals. But health experts are sounding the alarm: consuming boiled eggs the wrong way can silently trigger cardiovascular problems—and in some cases, even lead to life-threatening consequences.

The Hidden Danger in the Yolk

According to Professor David Spence of the Robarts Research Institute (USA), egg yolks contain phosphatidylcholine, a compound that promotes atherosclerosis—the hardening and narrowing of the arteries. This risk is especially pronounced in individuals with high blood pressure, diabetes, or elevated cholesterol levels.

Research published in medical journals such as BMJ further highlights the risk: consuming just 10g of eggs per day—roughly 1/6 of a large egg—may increase the risk of coronary artery disease by up to 54%.

This isn’t just theory. In one alarming case, a 30-year-old man in China was hospitalized after suffering a mild stroke. Despite eating clean and freshly prepared boiled eggs daily, he was found to have cholesterol levels more than double the safe limit—soaring from 5.1 mmol/L to 11 mmol/L. This incident serves as a wake-up call for those who believe boiled eggs are harmless in any quantity.

Who Should Be Cautious with Eggs?

While eggs are highly nutritious, they are not suitable for unrestricted consumption—especially for people with underlying health conditions. The following groups need to monitor their egg intake closely:

People with heart disease, high cholesterol, hypertension, or diabetes:
These individuals are at higher cardiovascular risk. Experts from Cleveland Clinic (USA) recommend limiting egg consumption to no more than one egg per week for those with a history of blood clotting or atherosclerosis.

Those with lipid disorders:
Limit intake to one egg per day, and stick to healthier cooking methods such as boiling, steaming, or soup-based preparations to reduce cholesterol exposure.

People with serious cardiovascular conditions:
Should limit egg intake to 2–3 eggs per week, spaced out across several days, and avoid heavy seasoning or frying.

To minimize risks, nutritionists recommend using only the egg white, which is rich in high-quality protein (albumin) and extremely low in cholesterol. For those who want daily protein intake without added fat, consider alternatives such as skinless chicken breast, soybeans, lentils, or tofu.

Nutrition Isn’t Everything — Lifestyle Matters Too