Eggs and Diabetes – New Information

Diabetes has been known as a risk factor for cardiovascular diseases for years. Egg consumption was discouraged by experts.   Our perception of eggs as they relate to diabetes and heart disease may have to be reconsidered based on a study published in the American Journal of Clinical Nutrition in May 2015

The Kuopio Ischemic Heart Disease Risk Factor Study enrolled 2,332 men, aged 42 -60 years old, and followed them for more than nineteen years.  Four hundred thirty-two participants developed Type 2 Diabetes.  Men who ate the most eggs demonstrated a 38% lower risk of developing Type 2 Diabetes in this study.  Higher egg intake was associated with lower levels of fasting plasma glucose and serum C – reactive protein.

The researchers published a follow up paper in the Journal of Molecular Nutrition and Food Research this year and came up with similar results stating that “moderate egg consumption of eggs can be part of a healthy dietary pattern for preventive action against Type 2 Diabetes Mellitus.” Their definition of moderate was an average of one egg or less per day.

This is preliminary data involving eggs will be discussed and battled over for years to come. What is important is that once again a modest intake of a protein in moderation is probably not deleterious as previously thought.

When dealing with diabetes, lifestyle issues such as weight control, smoking status, alcohol intake, regular exercise and simple carbohydrate intake are far more important issues to address than egg consumption in moderation.  This topic was reviewed in the latest online publication of Medscape Medical News.