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)
Related news
The market leader Tranzit Group awaited every Debrecen resident with scrambled eggs made from 75,000 eggs
600 liters of oil, 70 kg of table salt and…
Read more >Scrambled from 75,000 eggs
The market leader Tranzit Group is waiting for every Debrecen…
Read more >PENNY Hungary’s position regarding the importance of Hungarian eggs
PENNY Hungary has sent the following statement to our editorial…
Read more >Related news
Large companies are resistant to economic uncertainty
Restrained expectations characterize the domestic corporate sector for the next…
Read more >Company trend in 2024: a more positive half-year, but still a negative message
The lowest number of companies in the last five years…
Read more >The Hungarian Marketing Association for the supply of the profession
The Hungarian Marketing Association is actively working for the future…
Read more >