Once considered a food to nix from the diet, recent research has suggested that many people can enjoy whole eggs, the cheap grocery-list staple that’s low in calories and high in protein, in moderation without dangerously raising cholesterol levels. Still, many cholesterol-conscious eaters switched to cooking with egg whites as a substitute for whole eggs to avoid eating cholesterol-loaded yolks.

It now seems there’s a new incentive to eat and cook with eggs whites. A substance in egg whites, it seems, may offer an additional benefit in that it lowers blood pressure, according to new evidence presented at the National Meeting and Exposition of the American Chemical Society.

Laboratory evidence showed that a peptide (or, a protein building block) substance in egg whites reduces blood pressure by as much as a low dose of the blood-pressure-lowering medication Captopril (Capoten).

The substance, similar to a cluster of medications including Captopril, Vasotex, and Monopril, is an ACE (angiotensin-converting-enzyme) inhibitor that could block the action of ACE, a blood-pressure-raising substance in the body.

In the lab study, the researchers fed mice the RVPSL peptide (which was heated to 200 degrees Fahrenheit) and saw positivearthritis and heart disease ad results including lowering blood pressure comparable to a low dose of Captopril without seeing any toxic effects. Of course, mice are not humans, and further such hypertension research is needed to study the effects of the egg-white peptide on human high blood pressure.

Other past research has shown that egg whites continue to have their beneficial effect on blood pressure even after cooking at high temperatures. One study found that fried egg protein cooked at high temperatures was more effective at blood-pressure-lowering than eggs boiled at 212 degrees Fahrenheit.

Have You switched to egg whites or do you still eat whole eggs?