Eating four eggs per week may help reduce the risk of type 2 diabetes, according to research conducted by the University of Eastern Finland and published in the American Journal of Clinical Nutrition.
With the arrival of spring, this is good news for all egg lovers out there wanting to get festive. This new study found that the regular consumption of eggs could cut the risk of developing type 2 diabetes by one third, according to Daily Mail.
In the past, research has demonstrated that exercise and nutrition play a vital role in the development of type 2 diabetes, Feedstuffs said. Often, it's been assumed that high-cholesterol foods like eggs increase the risk of the disease due to its association with disturbances in glucose metabolism.
However, this study is helping clean up the reputation of this protein-rich food.
During the study, researchers observed the habits of 2,332 men aged 42-60 from 1984- 1989 on the baseline of the Kuopio Ischaemic Heart Disease Risk Factor Study at the University of Eastern Finland. Two decades later, 432 men were diagnosed with type 2 diabetes.
The study found that those men who ate four eggs per week had a 37 percent lower risk of developing the disease compared to those who only ate one egg per week. Eating more than four eggs was not shown to provide any additional benefits.
However, researchers recommended that those who have already been diagnosed with type 2 diabetes should not increase their consumption of eggs as this could increase heart disease.
According to Science 2.0, the study also suggested that it is difficult to come to conclusions about the overall health benefits of a single nutrient like cholesterol. Instead, nutrition research has begun to focus more on the benefits of the consumption of whole foods and diets.
Easter Bonus - Eggs Linked To Reduced Type 2 Diabetes. Science 20. Retrieved April 3, 2015.
Eating eggs, high-fat dairy reduces risk of type 2 diabetes. Feedstuffs. Retrieved April 3, 2015.