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Study Finds Eggs Do Not Increase Heart Health Risk for Diabetics

People with pre-diabetes and type 2 diabetes are often told not to consume eggs, because of a risk of increased cholesterol. However, a recent study suggests that eating up to 12 eggs a week does not increase cardiovascular risk factors in people with pre-diabetes or type 2 diabetes.


Participants in the study included 128 people with pre-diabetes. For the first part of the study, the participants ate either at least 12 eggs per week or only two eggs per week. At the end of that part of the study, the researchers found no changes in cardiovascular risk factors, as well as no difference in weight gain or loss.


The researchers then extended the study for another six to 12 months, during which time the participants continued with either high or low egg intake. Once again, there were no negative changes in cardiovascular risk factors in either group, and they had equivalent weight loss.


Researchers from the University of Sydney conducted the study. It was published on May 7, 2018, 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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