A new Canadian study shows that protein in cooked or fried eggs can lower blood pressure and reduce the incidence of cardiovascular and cerebrovascular diseases, with fried eggs being more effective than boiled eggs. Researchers from the University of Alberta wrote, "The results indicate that when people eat cooked eggs, a large amount of ACE-inhibitory peptides are produced during digestion in the body. This substance has a preventive effect on cardiovascular diseases (including hypertension)."
Researchers found that the protein in fried eggs is more potent than in boiled eggs. This difference may be due to the cooking temperature: 170°C for frying and 100°C for boiling. Another factor is the method of heating: in a fried egg, the entire egg is heated almost uniformly, whereas in a boiled egg, the heat penetrates from the shell to the yolk. In boiled eggs, the proteins in the yolk or the tightly packed egg white may not undergo significant changes, resulting in less protein absorption and fewer ACE-inhibitory peptides produced during digestion.
Researchers believe the findings further suggest that eggs are an excellent health food. The protein in eggs is particularly effective, and the fat and oil in fried eggs need not be a concern.