Latest research from Canada 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.
Fried eggs 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)."
The 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 fried eggs versus 100°C for boiled eggs. Another factor is the method of heating: in fried eggs, the entire egg is heated almost uniformly, whereas in boiled eggs, 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, leading to less protein absorption and consequently fewer ACE-inhibitory peptides during digestion.
The researchers believe that this finding further demonstrates that eggs are an excellent health food. The protein in eggs is particularly effective, and the fat and oil in fried eggs are not a cause for concern.