Four eggs a week ‘can reduce risk of diabetes’
Here’s an interesting research article that recommends folks to eat eggs on a regular basis! As my patients know I’ve been supporting and recommending this for a long time so it’s nice to see this appear in the media. Please share this with your friends and family.
Eating four eggs a week can reduce the risk of type 2 diabetes by more than a third, according to a new study.
Scientists found that egg consumption was associated with a lower risk of the disease as well as with lower blood sugar levels.
The research, led by University of Eastern Finland, examined the eating habits of 2,332 men aged between 42 and 60.
It found that those who ate four eggs per week had a 37 per cent lower risk than men who only ate one egg per week.
The association persisted even when factors such as physical activity, body mass index, smoking and consumption of fruits and vegetables were taken into account.
The study, published in the American Journal of Clinical Nutrition, said that eggs contained many nutrients that could effect glucose metabolism and low-grade inflammation.
However, consumption of more than four eggs did not bring any significant additional benefits.
And researchers warned that those who already have type 2 diabetes should not increase their egg intake, as they appeared to increase heart disease in those who had already been diagnosed with the condition.
The scientists studied the eating and lifestyle habits of those who took part in the Kuopio Ischaemic Heart Disease Risk Factor Study between 1984 and 1989.
Two decades later, 432 men had been diagnosed with type 2 diabetes.
Separate research has found that eating full-fat dairy products also slashed the risk of type 2 diabetes.
Researchers at Lund University in Sweden found that those who ate high fat dairy products had a 23 per cent lower risk of developing the disease.
But high fat meat increased the risk.
Dr Ulrika Ericson said: “When we investigated the consumption of saturated fatty acids that are slightly more common in dairy products than in meat, we observed a link with a reduced risk of type 2 diabetes.
“However, we have not ruled out the possibility that other components of dairy products such as yoghurt and cheese may have contributed to our results.
“Our results suggest that we should not focus solely on fat, but rather consider what foods we eat. Many foodstuffs contain different components that are harmful or beneficial to health, and it is the overall balance that is important.”
Around 2.5 million people in England suffer from type 2 diabetes and if current trends continue, the number is expected to reach four million by 2025.
The increase is attributed a rise in obesity. Two thirds of adults are now obese or overweight, contributing to a host of health problems.