Experts in health care warn that when preparing eggs at high temperatures, the risk of developing heart disease and cancer increases, and their use may lead to harm. Cooking eggs at high temperatures creates substances associated with inflammation and the formation of atheroma.
Specialists, including registered dietitian from Canada, Angela Luke, pointed out that when preparing eggs at temperatures above 176 degrees Celsius, chemical compounds are formed, known as oxidants, associated with inflammation and the formation of atheroma. Oxidants can increase oxidative stress, which can lead to cellular damage and an increased risk of developing certain types of cancer.
Luke noted that these substances are formed when cholesterol in food is heated at high temperatures for long periods, which makes eggs, overcooked and more likely to be associated with this formation.
It is recommended to cook eggs at low temperatures, for example, to prepare an omelet in a little oil with a small amount, and also preferably to use avocado oil, which contains healthy fats that may help lower cholesterol levels and reduce the risk of heart disease.
