Study: Eggs Are Not As Riskier To Health As It Doubted To Be

“Eggs are not riskier for individuals with type-2 or the pre-diabetes condition.”

A new research by the University of Sydney helps in avoiding the differing dietary recommendation about consumption of eggs. The findings of the study show that eating 12 eggs in a week for a year’s duration won’t have any bad impaction of the heart-related disorders even in individuals with pre-diabetes and type-2 diabetes.

As per the report of Clinical Nutrition in the American Journal, the study is an extension of an earlier study made on the same topic and has the similar outcomes over a period of 3 months.

University of Boden Institute of Obesity, Dr. Nick Fuller headed the study conducted by University of Sydney; initially, the volunteers focused to sustain their weight while being on a low-egg (2 eggs in a week) or high-egg (12 eggs in a week) diet, with no disparity in health-related risk factors found in the end of study.

The same individuals then put on a weight loss schedule for another 3 months and were continually on their low and high egg eating regime. During all these stages, there are no critical changes which have an adverse effect in health-related risk factors and able to achieve same weight loss, in spite of their low and high egg diet, explained by Dr. Fuller.

Dr. Fuller added, “Instead of having a disparity in the recommendation of consuming eggs for the individuals with type-2 diabetes and pre-diabetes, our study demonstrates that an individual does not require to stay back from consuming eggs if it is an ingredient of their healthy diet.”

The extensive research considers a wide range of risk factors like blood sugar, cholesterol, and blood pressures, with no or little difference in the final outcomes between high and low eggs diet group.

He said, “The results of the research were crucial because of the potential health advantages of eggs for an individual with type-2 diabetes and pre-diabetes and for the general population.