Eating burnt eggs can increase the risk of heart problems and cancer, experts warn.
Prolonged temperatures above 350°F can cause the release of chemicals linked to inflammation and thickening of the arteries.
These chemicals, called oxysterols, form when dietary cholesterol is cooked at high temperatures for a long period of time.
This means that crispy or overly hard fried eggs could risk creating these chemicals, which have been linked to heart disease and cancer, according to Angel Luk, a registered dietitian in Canada.
Instead, she suggests opting for omelettes and other eggs that are best cooked over low heat.
And reduce oil consumption, as excessive amounts can cause eggs to burn faster.
In addition to heart disease, oxysterols have also been linked to some forms of cancer, such as colorectal and bladder cancer.
The experts’ warning comes as colorectal cancer, in particular, rises among young Americans, which experts have attributed to fried foods like processed meat and additives in oat milk and yogurts.
Overcooking eggs could lead to the release of harmful chemicals called oxysterols, which have been shown to increase the risk of heart disease and several types of cancer (file image)
The graph above shows the increase in colorectal cancer in Americans under age 50 over the past two decades.
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However, eggs are nutrient-dense foods that have been shown to help with weight loss, muscle strength, and heart health due to their high amounts of protein, amino acids, and brain-healthy nutrients like choline.
They are also rich in HDL cholesterol, a “good” cholesterol that helps the body eliminate excess fat and reduce the risk of heart disease.
Research on oxysterols in eggs has also been limited compared to evidence on the breakfast staple’s benefits.
Mrs. Luk said Health summary that when HDL cholesterol is overheated, compounds called oxysterols can be created.
“Some studies show that oxysterols have negative health effects, including increasing the risk of heart disease and cancer.”
According to 2019 research from the National Institutes of Health, oxysterols can increase oxidative stress, which occurs when unstable molecules called free radicals damage cells and tissues and cause inflammation.
This oxidative stress damages disease-fighting antioxidants, leaving the body unprotected against cancer cells.
TO review 2018 It found that oxysterols increased the risk of breast, prostate, colon and bile duct cancer.
and a study published last month in the journal Cancer Prevention Research found that high levels of oxysterols increased the risk of colon cancer by 22 percent.
Additionally, a 2017 study in Lipids in health and disease discovered that oxysterols bind to LDL or “bad” cholesterol, causing harmful plaque to build up in the arteries.
This makes it difficult for blood to flow properly through the arteries, increasing the risk of heart disease.
Cooking eggs at high heat, such as 350 degrees Fahrenheit (176 degrees Celsius), is more likely to cause oxysterols to form.
Hard-boiled eggs, which are typically fried longer than other types such as over-easy, are considered overcooked after about five minutes on high heat.
Processed meats, such as sausages cooked at high temperatures, have also been shown to release oxysterols.
To reduce the risk of oxysterol formation, Luk recommended opting for eggs that can be cooked over lower heat, such as medium-low.
She said: “I recommend making a vegetable omelette with a minimal amount of oil that is heat stable, without overcooking the eggs.”
“This way, the egg protein is more easily digested, while the vegetables provide additional fiber and antioxidant compounds.”
She also suggested using avocado oil as it is rich in monounsaturated fats linked to lower cholesterol, which reduces the risk of heart disease.
