A recent study by Danish researchers updates outdated dietary advice originating in the 1970s that linked high consumption of eggs with an increased risk of developing type 2 diabetes and cardiovascular disease (CVD).
Researchers from the Clinical Nutrition Research Unit at Copenhagen University Hospital in Denmark found that for healthy people there was no link between increased egg intake and increased risk of type 2 diabetes. Nor was there any association between increased egg consumption and increased coronary artery calcium – a marker for heart disease in healthy people and people living with type 2 diabetes.
Despite being high in cholesterol, eggs are nutrient and protein-rich, and a good source of essential fatty and amino acids. As part of a healthy diet, eggs can reduce hunger, increase satisfaction/fullness and increase HDL (the good cholesterol). Eggs are also a healthier alternative to more harmful foods commonly consumed in our modern diet such as processed meats like salami, refined grains and sugars.
The National Heart Foundation of Australia states: “Good news on eggs: Did you know that blood cholesterol levels are more influenced by the saturated and trans-fat we eat than the cholesterol in foods? That’s why it’s OK to eat eggs – you can enjoy up to six eggs each week as part of a healthy balanced diet.”
Dietary patterns, physical activity and genetics affect the predisposition of type 2 diabetes and CVD more than a single food item such as eggs. Overall, the evidence suggests that when consumed in the context of a healthy lifestyle, eggs have either neutral or slightly positive effects on various risk markers of CVD or type 2 diabetes.
People living with type 2 diabetes can safely enjoy up to six or seven eggs as part of a healthy diet and active lifestyle. So, in a nutshell eggshell, eat more eggs!!