According to a new large cohort Chinese study, regularly consuming one or more eggs a day increases the risk of diabetes by 60%.
- Consuming more than 50 g of eggs each day increases the risk of developing type 2 diabetes by 60%.
- 38 grams of eggs per day increases the risk of diabetes by about 25%.
An excellent source of antioxidants, vitamins and trace elements, the egg hasn’t had a good reputation when it comes to cardiovascular health. In question: its high content of LDL cholesterol – the bad cholesterol -, a risk factor for cardiovascular disease and diabetes.
This new study from the University of South Australia in partnership with the Medical University of China and Qatar University and published in the British Journal of Nutrition, is not about to rehabilitate the consumption of scrambled or boiled eggs. According to its authors, a daily and excessive consumption of eggs could increase the risk of diabetes.
A 60% increased risk beyond 50 grams per day
This new longitudinal study, conducted from 1991 to 2008, is the first to assess egg consumption in a large sample of Chinese adults.
In particular, it reveals that people who regularly consume one or more eggs a day (the equivalent of 50 grams) increase their risk of diabetes by 60%. Consuming more than 38 grams per day also increases the risk of diabetes by about 25%. The effect is more pronounced in women than in men.
Egg consumption could therefore play a considerable role in the prevalence of the disease, which now exceeds 11%, and has become a serious public health problem. By way of comparison, the average prevalence of diabetes worldwide is 8.5%.
For Dr Ming Li, an epidemiologist and public health expert, the rise in diabetes is a growing concern in China, where the shift from a traditional Chinese diet to processed foods is impacting health. “Diet is a known and modifiable factor that contributes to the onset of type 2 diabetes, so it is important to understand the range of dietary factors that could impact the increasing prevalence of the disease”he believes.
Along with increased consumption of meat and processed products, the number of people consuming eggs in China nearly doubled from 1991 to 2009.
“While the association between egg consumption and diabetes is often debated, this study aims to assess people’s long-term egg consumption and their risk of developing diabetes, as determined by the fasting blood sugar”adds the researcher, who specifies that additional studies are now necessary to explore the cause and effect relationships.
“Beating diabetes requires a multi-faceted approach that encompasses not only research, but also a set of clear guidelines to help inform and guide the public. This study is a step towards that long-term goal”concludes Dr. Ming Li.
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