Friday, May 15, 2015

Egg Consumption And Risk Of Type-2 Diabetes: For Good Results Eat 4 Eggs/week

Egg Consumption And Risk Of Type-2 Diabetes: For Good Results Eat 4 Eggs/week

Eggs are delicious but also a major source of cholesterol. High cholesterol in human has been associated with elevated blood glucose and an increased risk of Type-2 Diabetes Mellitus (T2DM). Hence, high consumption of eggs was always felt against the good health of a person.

Contrary to the above belief, the researchers from the University of Eastern Finland has given all of us a pleasant surprise with their finding showed that eggs could reduce the risk developing Type 2 diabetes by 40 %. Though they are also amazed to see the result of the study but they think the constituents of an egg improves the metabolism in the body to make use of sugar and reduce reasons that can cause diabetes.

The study involved 2332 men aged 42-60 years in 1984-1989 at the baseline examinations of the prospective, population-based Kuopio Ischemic Heart Disease Risk Factor Study in Eastern Finland. Dietary intakes were assessed with 4 day food records at baseline. Incident T2DM was assessed by self-administered questionnaires; by fasting and 2-hour oral-glucose-tolerance-test blood glucose measurement at re-examination rounds 4, 11, and 20 year after baseline; and by record linkage to a hospital discharge registry and reimbursement register of diabetes medication expenses. Cox proportional hazards regression analyses were used to estimate associations with the risk of incident T2DM.

The results are:

1. Eggs, if taken in right amount could reduce the risk developing Type 2 diabetes by 40% per cent.
2. Men those who regularly took 4 eggs a week were 38% less likely to fall ill than those who never ate eggs or rarely consumed them.
3. 38% of men also showed lower blood sugar levels with no increase in their cholesterol levels.
4. The study did not consider the way the egg was cooked for the study. Hence, proving that the cholesterol effect was not much among those who ate it four times in a week.
5. The associations between cholesterol intake and risk of T2DM, plasma glucose, serum insulin, and C-reactive protein were mainly nonsignificant, especially after accounting for egg consumption.
6. The results suggest an inverse association with fasting plasma glucose and serum C-reactive protein but not with serum insulin.

Article Citation: Virtanen, J. K.; et. al. Egg consumption and risk of incident type 2 diabetes in men: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am J Clin Nutr 2015 DOI: 10.3945/ajcn.114.104109