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Eating Eggs May Lower Risk of Developing Type 2 Diabetes

Type-2 diabetes is an increasingly common ailment, especially in the Western world. A recent study suggests that eating eggs may be associated with a lower risk of developing type-2 diabetes.


Participants in the study included 2,332 men between the ages of 42 and 60 who took part in the Kuopio Ischemic Heart Disease Risk Factor Study in Finland between 1984 and 1989. There was a follow up period of 19.3 years, during which 432 of the men were diagnosed with type-2 diabetes.


After examining the data, the researchers found that eating approximately four eggs per week was associated with a 37% lower risk of developing type-2 diabetes when compared with eating only one egg per week. The researchers also found that higher egg consumption was associated with lower blood glucose levels, even after physical activity, body mass index, smoking and consumption of fruits and vegetables was taken into consideration.


Eating more than four eggs was not associated with more benefits.


Researchers from the University of Eastern Finland conducted the study. It was published online ahead of parting on April 1, 2015 in the American Journal of Clinical Nutrition.


Eggs contain a high amount of minerals, proteins, unsaturated fatty acids, and vitamin D. Some researchers have even referred to them as a “perfect protein,” due to the nutrients people can get from them and their low calorie content.


The simplest option for adding more eggs to your diet would be eating them for breakfast. Be careful how you cook your eggs though. Adding unhealthy ingredients to them may negate some of the positive health benefits.

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