Eggs Are Good Before and After Getting Diabetes

People with diabetes can benefit from eating two eggs a day without worsening cholesterol levels. And if you have pre-diabetes, eating eggs can help you avoid getting the disease.

Two new studies in a professional journal separately came to these conclusions. The American Journal of Clinical Nutrition, one of the world’s leading nutrition and dietetics medical journals, published them this month. The pre-diabetes study, published online on April 1 ahead of print at “Egg consumption and risk of incident type 2 diabetes in men,” comes from researchers in Finland. The diabetes study, published in the April issue of the journal at “The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes,” comes from researchers in Australia.

Eggs are healthful

For years, eggs have had a bad rap because egg yolks are the highest in cholesterol of any food. But the medical profession has generally come around to the conclusion reached by Berkeley Wellness that dietary cholesterol has relatively little effect on blood cholesterol in most people and that recent research has largely exonerated eggs, suggesting that they provide heart benefits.

Whole eggs are in fact one of nature’s most nutritious foods. A medium egg has almost 6 grams of protein, less than 1 gram of carbohydrate, and about 4 grams of fat, most of which is monounsaturated or polyunsaturated, according to the USDA’s National Nutrient Database. The protein in eggs is complete, with all of the essential amino acids in the proper proportions, according to NutritionData.


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