A study recently published in the medical journal Atherosclerosis reported that a diet rich in whole eggs is as artery-clogging as smoking. Researchers surveyed about 1,200 middle-aged male and female patients—all of whom had suffered a stroke or “mini-stroke”—about their egg yolk consumption, smoking, exercise habits, and other lifestyle factors. They concluded that the top 20 percent of egg consumers had a narrowing of the carotid artery that also appeared in two-thirds of the smokers. Of course, the media jumped on the catchiness of being able to call out that “Eggs are Nearly as Bad for Your Arteries as Cigarettes” and “Your Breakfast Eggs Are Going to Kill You,” as the Atlantic and others did.
But what most media reports didn’t point out—or buried after the alarmist headlines—is that the study was incomplete, says John Bagnulo, PhD, MPH, who teaches nutrition in Kripalu Healthy Living programs. “The way that eggs are cooked is a huge factor,” he says. Certain high-temperature cooking methods—including frying and scrambling—oxidize the cholesterol into a substance known asoxysterol, a molecule known to accelerate both heart disease and conditions such as Alzheimer’s and dementia. More, though, he worries about how the study’s information was gathered and presented. “Research like this is not good science,” he says. “I might be able to see the detrimental weight of eating fried or scrambled eggs as comparative to smoking, but even that seems a stretch.”