The consumption of four eggs a week can reduce the risk of type 2 diabetes

Egg consumption may reduce the risk of type 2 diabetes, according to new research from the University of Eastern Finland. The findings were published in American Journal of Clinical Nutrition.

Type 2 diabetes is becoming increasingly widespread throughout the world. Research has shown that lifestyle habits, such as exercise and nutrition, play a crucial role in the development of the disease. In some studies, high-cholesterol diets have been associated with disturbances in glucose metabolism and risk of type 2 diabetes. In contrast, in some experimental studies, the consumption of eggs has led to improved glucose balance, among other things. However, there is no experimental data available on the effects of egg consumption on the incidence of type 2 diabetes. In population-based studies, too, the association between egg consumption and type 2 diabetes has been investigated only scarcely, and the findings have been inconclusive. Egg consumption has either been associated with an elevated risk, or no association has been found. (MTI)