02/07/2026
Click the attached link and read about the harmful effects of eating too much egg yolks
It can increase the risk of cardiovascular disease
What Are the Harmful Constituents in Eggs?
The problem is not the egg white, which is largely the source of the protein that is the reason many people consume eggs; it is the yolk. Besides the very high cholesterol content (237 mg in a 63 g egg; almost as much as in a 12âounce beef burger), egg yolk is high in phosphatidylcholine, which is converted by the intestinal bacteria to trimethylamine. Absorbed trimethylamine is oxidized in the liver to trimethylamine Nâoxide (TMAO), which caused atherosclerosis in an animal model. Among 4007 patients referred to the Cleveland Clinic for coronary angiograms, those with TMAO levels in the top quartile had a 2.5âfold increase in the 3âyear risk of stroke, myocardial infarction, or vascular death.16 The other dietary substance that is largely responsible for the formation of TMAO is carnitine, mainly from red meat. Among people with impaired kidney function, high levels of TMAO accelerate the decline of renal function and increase mortality. There is a linear dose response of TMAO with egg consumption.
Eggs also increase the risk of type 2 diabetes mellitus. This has been known for some time. An increase in the risk of type 2 diabetes mellitus with egg consumption was confirmed in several recent metaâanalyses. In one study, this effect was limited to studies in the United States, but a recent metaâanalysis reported an increased risk of type 2 diabetes mellitus with egg consumption in China.
Journal was retrieved from the American Heart Association website
CommentaryOriginally Published 15 March 2021Open AccessCardiovascular Harm From Egg Yolk and Meat: More Than Just Cholesterol and Saturated FatJ. David Spence, CM, MD https://orcid.org/0000-0001-7478-1098 [email protected], Korbua (Kristie) Srichaikul, MSc, MD, and David J. A. Jenkins, MD, PhD, DSc...