People who are prediabetic or diabetic can eat up to 12 eggs a week and not increase their risk of cardiovascular disease, says a study published in the American Journal of Clinical Nutrition.
Researchers at the University of Sydney sought to clear up conflicting dietary advice about eating eggs — does it or doesn’t it increase cardiovascular disease? They discovered that at the end of three months, six months, and 12 months, there was no difference in cardiovascular risk markers between people who ate a low-egg diet (less than two eggs a week) and those who ate a high-egg diet (12 eggs a week), even for those who were diagnosed with diabetes or pre-diabetes.
The study tracked a wide range of cardiovascular risk factors including blood sugar, blood pressure, and cholesterol, and found no significant difference between the two groups.
“While eggs themselves are high in dietary cholesterol — and people with Type 2 diabetes tend to have higher levels of the ‘bad’ low density lipoprotein (LDL) cholesterol — this study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them,” said researcher Dr. Nick Fuller.
“Despite differing advice around safe levels of egg consumption for people with prediabetes and Type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet,” said Fuller.
Eggs got a bad rap in the 1970s because of their high cholesterol levels, which doctors assumed would automatically increase the risk of heart disease. Recent research, however, indicates that cholesterol’s effect on health is much more complicated, and that some cholesterol is harmless and even healthy.
When asked for the secret of her longevity, Emma Morano, who was the world’s oldest person when she died in 2017 at the age of 117, answered “eggs.” A study published in the Journal of the American College of Nutrition indicated she may have been right. In addition to finding no association between eggs and coronary heart disease, it found that eating one egg a day actually lowered the risk of stroke by 12 percent.
Eggs also help brain function, according to a study published in the American Journal of Clinical Nutrition which found that eggs not only don’t increase the risk of dementia or Alzheimer’s, they actually enhance brain function.
Eggs also provide a complete protein, and a study published in the journal Nutrition Research found that people who ate eggs felt less hungry for a full day.
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