Friday, April 10, 2015

Egg consumption may reduce the risk of type 2 diabetes

AJCN: Factors related to lifestyle such as diet and physical activity play a crucial role in the onset of type 2 diabetes It also includes certain foods. To date, the results of studies on egg consumption were inconclusive, but a Finnish study published in the journal "American Journal of Clinical Nutrition" now gives them a protective role.

According to the results, increased egg consumption was associated with a lower risk of diabetes. Among men who consumed about four eggs per week, the risk of disease was reduced by 37% compared to those who ate an egg a week. But there was no additional benefit to consume more than four eggs per week. In addition, this link persisted after adjustment to take account of other factors of influence.

The researchers assume that unlike other countries, the consumption of eggs in Finland is not as strongly associated with unhealthy lifestyle such as smoking, lack of physical activity and the consumption of transformed meat. Besides cholesterol, the beneficial nutrients found in eggs thus have a greater effect. Eggs can, for example, act on glucose metabolism and low grade inflammation.