Why do rumors arise? Where does the claim that "boiled eggs cause Parkinson's" come from?
Parkinson's disease is a degenerative disease of the central nervous system, primarily characterized by symptoms such as bradykinesia, tremors, and muscle rigidity, closely related to the degeneration of dopamine neurons. The triggering factors are complex, including genetic background, environmental toxins, aging, and oxidative stress.
Some media reports have stated that eggs contain choline, and the metabolism of choline may produce trimethylamine N-oxide (TMAO), which has a potential link to vascular sclerosis, inflammation, and certain neurodegenerative diseases. This association has been taken out of context by some reports, transforming it into the headline "boiled eggs equal Parkinson's accelerator," which ultimately spread widely online.
However, the real scientific perspective is far more nuanced. First, choline itself is an important nutrient for maintaining normal nervous system function, participating in the synthesis of acetylcholine, an essential substance for nerve conduction. Secondly, there is still a lack of direct evidence that TMAO causes Parkinson's disease, with most research focusing on its effects on the cardiovascular system.
A neurologist from Peking Union Medical College Hospital has publicly stated: "Eating a moderate amount of eggs daily does not increase the risk of Parkinson's disease; rather, it has a positive effect on neuroprotection." Therefore, instead of panicking about eggs, it is better to seek scientific answers from the overall structure of diet, lifestyle, and disease prevention mechanisms.
Nutritional value cannot be ignored: Eggs are "high-quality fuel" for the brain
Eggs are referred to as "natural nutrient warehouses" due to their comprehensive nutritional components. A medium-sized egg (about 50 grams) contains approximately 70 kilocalories, 6 grams of high-quality protein, and various vitamins and minerals.
For brain health, eggs particularly provide three key nutrients:
Choline
This is an important precursor for the brain neurotransmitter acetylcholine, involved in maintaining memory, attention, and learning ability. Multiple studies have shown that insufficient choline intake is associated with cognitive decline.
Lecithin
As a component of cell membranes, lecithin helps in the repair and signaling of nerve cells, with some studies indicating its auxiliary role in improving mild cognitive impairment.
Vitamins B12 and D
Vitamin B12 is crucial for the protection of nerve myelin, while vitamin D plays an important role in regulating nerve development and anti-inflammatory responses. Eggs are one of the natural sources of these two vitamins.
Additionally, trace elements such as selenium, iron, and zinc found in eggs contribute to maintaining the brain's antioxidant capacity and energy metabolism. In summary, eggs not only do not "harm the brain," but are also an important aid in maintaining the health of the nervous system.
Mistake 1: Eating too many every day, ignoring cholesterol risks
Egg yolks contain a relatively high amount of cholesterol, about 585 milligrams per 100 grams, but this does not mean "eating eggs raises blood lipids." Human serum cholesterol is regulated by multiple mechanisms, and moderate egg consumption does not significantly increase blood lipid levels for most healthy individuals.
However, if the daily intake is excessive, such as more than 3 eggs, especially when combined with a high-fat diet and lack of exercise, it may indeed lead to elevated blood lipids in high-risk populations, increasing cardiovascular burden.
Nutritional consensus suggests: Healthy adults should consume 1-2 eggs per day; individuals with a family history of high cholesterol, fatty liver, or arteriosclerosis should follow medical advice to control intake.
A typical case worth referencing: Mr. Wang from Nanjing insisted on eating three boiled eggs every morning, believing that "natural food is the safest," but two years later, his health check showed elevated total cholesterol, and he was diagnosed with mild fatty liver. After adjusting to eating 5-6 eggs per week and increasing exercise, his indicators improved significantly.
Eating more does not necessarily mean better; moderate intake is key.
Mistake 2: Only eating egg whites and not yolks, leading to nutritional imbalance and harm
The belief that "egg yolks contain cholesterol, eating them is unhealthy" is a misconception held by many, especially prevalent among fitness and weight loss groups. However, separating the yolk and only eating the white may lead to serious nutritional loss.
The value of egg yolks is irreplaceable:
Contains over 90% of lecithin;
Rich in fat-soluble vitamins A, D, E, and K;
An important source of iron, zinc, and lutein;
Provides the fats needed for infants and the elderly's brains.
In contrast, while egg whites are rich in protein, their nutritional variety is relatively limited, lacking the support of fats and trace elements.
The Nutrition Department of Shanghai Jiao Tong University conducted an experiment showing that people who only consumed egg whites for a long time generally had insufficient intake of vitamin D and B vitamins, with some even experiencing decreased immunity and memory decline.
Therefore, unless specific medical conditions require limiting cholesterol intake (such as nephrotic syndrome, hypercholesterolemia, etc.), healthy individuals should choose "whole egg consumption" to achieve nutritional synergy.
Mistake 3: Eating raw eggs is more nutritious? The opposite is true
Some people, in pursuit of "primitive nutrition," are accustomed to mixing eggs into milk and eating them raw, or even drinking raw egg liquid, believing that heating destroys their active components. However, this practice hides significant risks.
The main hazards include:
Raw eggs may contain Salmonella, which can cause diarrhea, fever, and vomiting, especially dangerous for children, the elderly, and those with weakened immunity;
Avidin in raw egg whites can interfere with the absorption of biotin (vitamin B7), and long-term consumption can lead to skin problems and neurological disorders;
The absorption rate of raw egg whites is only about 50%, while it can reach over 90% when cooked.
In terms of cooking methods, boiled eggs are best; heating for 8-10 minutes can not only kill bacteria but also retain nutritional activity to the greatest extent. If you enjoy soft-boiled eggs, it is recommended to choose eggs certified for raw consumption and ensure proper storage and hygiene conditions.
It's better to sacrifice a little "raw feeling" than to compromise health.
Mistake 4: Replacing staple foods with eggs makes weight loss harder
In some extreme low-carb diets, eggs are used to completely replace staple foods or even part of vegetables. While weight may decrease in the short term, there are various health risks in the long term.
Nutritional imbalance mainly manifests as:
Lack of dietary fiber, leading to constipation;
Disruption of blood sugar regulation, increasing rebound cravings;
Excessive protein intake, increasing the metabolic burden on the kidneys;
Neglecting the B vitamins and antioxidants found in staple foods.
Scientific weight loss emphasizes "nutritional balance and calorie control," rather than relying solely on a single food. Eggs can be a source of protein, but they are not the entirety of energy. Pairing with low-GI staple foods like brown rice, sweet potatoes, and oats, along with leafy vegetables and healthy fats, is essential for achieving "healthy weight loss."
A girl from Shenzhen who lost weight relying on a "egg + cucumber" diet experienced menstrual irregularities and irritability after two months; after adjusting her diet structure, her weight slightly increased, but her body returned to normal, and her mood stabilized.
Weight loss is a journey of harmonious coexistence with the body, not a battle against nutrition.
Four suggestions for healthy egg consumption to keep nutrition "in order"
Choose fresh egg sources
Eggs with intact shells and rough surfaces are fresher; after purchase, store them in the refrigerator at below 4°C to prevent bacterial growth.
Control daily quantity
1-2 eggs per day is sufficient for healthy adults; special populations (such as diabetics, those with hyperlipidemia) should follow medical advice to assess intake.
Pay attention to cooking methods
Boiled, steamed, or lightly fried eggs are better than deep-fried or battered versions; avoid high-salt and high-fat combinations (such as salted duck eggs + meat floss + white rice).
Reasonably pair foods
Eating with vegetables and whole grains can improve amino acid absorption rates, enhance satiety, and avoid nutritional bias.
Eggs are neither poison nor a panacea. The key is whether we integrate them into our daily lives in a scientific, moderate, and rational manner. Instead of blindly worrying about the risks of a boiled egg, it is better to start from the overall dietary structure and lifestyle rhythm to establish a healthy, stable, and lasting dietary behavior pattern.