Eat Eggs To Reduce The Risk of Type 2 Diabetes, a Study Says

Eat eggs to reduce the risk of developing type 2 diabetes (T2D), where the body isn’t able to produce enough insulin to keep the blood glucose at normal levels.

Eggs are a major source of cholesterol, which has been associated with elevated blood glucose and an increased risk of T2D.

However, according to a recent study conducted by the University of Eastern Finland, the researchers found that eating eggs lessened the risk of developing type 2 diabetes.

The study investigated the association between the egg consumption and risk of incident T2D in middle-aged and older men from eastern Finland.

It included 2,332 men aged 42-60 years, born in 1984-1989, whose nutritional habits were listed.

During the research, which lasted 19.3 years, 432 men developed type 2 diabetes.

The researchers found that eating eggs not only reduced the risk of T2D but also reduced the amount of glucose in blood.

The risk of developing type 2 diabetes was 37 per cent lower for those men who ate about four eggs a week compared with those who consumed only one egg. Eating more than four eggs a week was not found to produce additional benefits.

The connection to a lesser risk of type 2 diabetes sustained even though the researchers included possible factors that could mix the results, such as physical activity, weight index, smoking and eating vegetables.