If you’ve ever wondered if raw eggs are the real deal, now’s the time to do some research.
A study published online Monday in the journal Nature by a team of scientists in China and the U.S. found that raw egg protein can have a bad effect on health.
They found that in people who eat a lot of raw eggs, the body breaks down the protein more rapidly, causing it to be more expensive and more prone to bad reactions.
“The researchers hypothesize that these eggs contain more fat than the eggshell,” said lead author Li Zhenyong, a food scientist at the Chinese Academy of Sciences.
“In terms of its quality, they are very high quality eggs.”
The study used a laboratory model to simulate a person’s digestive system in the presence of eggs that had been boiled for 10 minutes.
It found that the body broke down egg protein more slowly than raw eggs and that the more the person ate of eggs, it became more sensitive to fat in the bloodstream.
The researchers also compared raw eggs with the same eggshells in an egg that had had the protein mixed in.
They didn’t find any difference in the quality of the raw egg shell.
“Our data suggest that raw eggs have higher fat content than their cooked counterparts,” the researchers wrote in the paper.
“This may result in an increased risk of chronic inflammation, which could lead to an increased number of food allergies and an increased incidence of inflammatory diseases in the future.”
In addition to Zhang, the team included Yuan Guo, of the University of California, San Francisco, and other researchers.
The research was funded by the National Institutes of Health, the China Food and Drug Administration and the National Science Foundation.