Eating as many as 12 eggs a week for a year does not bring about any adverse changes to the cardiovascular health of a person with diabetic conditions, a new study shows.
The key findings of a study published in the American Journal of Clinical Nutrition shows that cardiovascular risk factors such as cholesterol, blood sugar and blood pressure remained unchanged in the target group that consumed anywhere between two eggs to 12 eggs per week.
“Despite differing advice around safe levels of egg consumption for people with pre-diabetes and type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet,” lead researcher Nick Fuller was quoted as saying. He also said that a healthy diet as prescribed in this study recommended replacing saturated fats with monounsaturated and polyunsaturated fats.
“While eggs themselves are high in dietary cholesterol – and people with type 2 diabetes tend to have higher levels of the ‘bad’ low density lipoprotein (LDL) cholesterol – this study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them,” Fuller explained.
The study is important due to the potential health benefits of eggs for those with pre-diabetes and type 2 diabetes. “Eggs are a source of protein and micronutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies.”
The study was conducted by researchers at the Sydney University’s Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders.