Eggs do not increase cardiovascular risk in people with pre-diabetes and type 2 diabetes, says a new study by the University of Sydney published in the American Journal of Clinical Nutrition.
The researchers, headed by Dr. Nick Fouler from the Boden Institute for Obesity, Nutrition, Sports and Nutritional Disorders, had in a previous study examined whether the participants had been able to maintain their body weight either by eating a high-fat diet in the week) or with a low content (less than two). There was then no difference in cardiovascular risk scores after three months.
The same volunteers were asked in this study to follow a diet program aimed at losing weight for an additional three months, making high or low consumption of eggs. However, for the next six months, participants under medical supervision have always continued high or low egg consumption.
In all phases, both groups did not experience undesirable changes in cardiovascular risk indicators (such as cholesterol, sugar and blood pressure) and achieved equal weight loss irrespective of egg consumption.
“Despite different advice on the safe consumption of eggs from people with pre-diabetes and type 2 diabetes, research shows that people should not be deprived of eggs as part of a healthy diet,” explains Dr. Fouler. And he adds that “the nutrition made by participants in the study has replaced saturated fat, such as butter, with monounsaturated and polyunsaturated, like olive oil.”
While eggs are a source of dietary cholesterol, and people with type 2 diabetes tend to have higher levels of LDL cholesterol, the new study shows that egg consumption has little effect on blood cholesterol levels. Egg is a good source of protein and micronutrients and can help regulate the intake of fat and carbohydrates, while it has been proven to be good for the health of the eyes and the heart, while it is beneficial during pregnancy.