Eating eggs doesn't seem to up diabetes risk!
An egg a day for breakfast probably won't increase your likelihood of developing type 2 diabetes, according to a new study.
While eggs are a key source of dietary cholesterol, they also contain a number of other potentially beneficial nutrients, Dr. Luc Djousse of Brigham and Women's Hospital and Harvard Medical School in Boston and colleagues point out in the American Journal of Clinical Nutrition.
Djousse and his colleagues found no relationship between any amount of egg consumption and increased risk of type 2 diabetes. They also found no link between dietary cholesterol overall and diabetes risk. While men in the top category of egg consumption, meaning they ate eggs almost daily, were at increased type 2 diabetes risk, this increase was not statistically significant, meaning it could have been due to chance.
Other studies that have linked eggs to diabetes have found an association with very high consumption, the researchers note, generally for eating seven or more eggs a week. On average, participants in this study ate less than one egg a week, the researchers add, so there may not have been enough people with very high egg intakes to establish whether this was harmful.
Nevertheless, they conclude, the current investigation does not back any significant relationship between egg consumption and type 2 diabetes.
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