Nutrition research has increasingly focused on the health effects of whole foods and diets, as opposed to focusing on individual nutrients.
This shift may help to dispel the egg’s poor reputation as a healthy food. New research from the University of Eastern Finland found that egg consumption may reduce the risk of type 2 diabetes.
Eggs have many beneficial nutrients that can impact glucose metabolism and low-grade inflammation, which lower the risk of type 2 diabetes.
In this study, the dietary habits of 2,332 men ages 42 to 60 years were assessed at baseline of the Kuopio Ischaemic Heart Disease Risk Factor Study (KIHD).
During follow-up of 19.3 years, type 2 diabetes was diagnosed in 432 men. Men who ate approximately four eggs per week had a 37% lower risk of type 2 diabetes than men who only ate approximately one egg per week.
This association persisted even after possible confounding factors were taken into consideration. Consuming more than four eggs per week, however, did not provide any additional benefits.
Egg consumption may reduce the risk of type 2 diabetes, according to new research from the University of Eastern Finland.