Link Between Egg Consumption and Lower Risk of Type 2 Diabetes Identified

Eating 4 eggs per week may reduce the risk of type 2 diabetes by 37 percent, reveals new study. Egg consumption improves the glucose balance in the body.

The research led by University of Eastern Finland examined men aged between 42 and 60 years and observed that egg consumption was associated with a lower risk of type 2 diabetes as well as with lower blood glucose levels.

The researched noticed that men who ate approximately 4 eggs per week had a 37 percent lower risk of type 2 diabetes than men who only ate approximately 1 egg per week even after some confounding factors such as physical activity, body mass index, smoking and consumption of fruits and vegetables that were taken into consideration.

The research explained that eggs contain many beneficial nutrients that can have an effect on glucose metabolism and low-grade inflammation, and thus it lowers the risk of type 2 diabetes, but consumption of more than 4 eggs did not bring any significant additional benefits.

The research is published in American Journal of Clinical Nutrition.

Source: ANI