Eggs Increase Type 2 Diabetes Risk
The higher the consumption of eggs, the greater the risk of developing type 2 diabetes. This is according to a study published in the American Journal of Clinical Nutrition. Unfortunately, the United States is among the top egg consuming nations in the world. An estimated of 274.2 eggs were consumed per person per year in the United States in 2017. And, 2018 trended even higher at a projected per capita consumption of 278.9 eggs per person.
For this study, researchers at Harvard Medical School analyzed nutritional and clinical data obtained from 12 cohort studies that examined over 200,000 subjects and 8,000 cases of diabetes mellitus. The team of investigators discovered that high consumeEggs are Just Too Riskyrs of eggs exhibited a 39% higher risk of having type 2 diabetes compared to low-consumers and non-consumers of eggs. Another study published in the Journal of Atherosclerosis reports that a 68% increase in type 2 diabetes risk was associated with regular intake of eggs.
The type 2 diabetes-promoting effect of eggs may not be unconnected from the high cholesterol and fat content of eggs. One large-pasture-raised egg contains 4.5 g of total fat, 1.5 g of saturated fats, and 215 mg of cholesterol. Fat is the main culprit that triggers insulin resistance-the hallmark of type 2 diabetes. Researchers at the University of Vienna Medical School in Austria demonstrated that insulin resistance can occur for hours after a high-fat meal. Insulin resistance is responsible for the symptoms and complications associated with type 2 diabetes.
Type 2 diabetes was responsible for 1.6 million deaths worldwide in 2015. Individuals who want to avoid type 2 diabetes should eliminate every possible risk factor that could increase their chances of having this deadly metabolic disorder. Numerous studies have pointed out that eggs might be a risk factor for type 2 diabetes. By excluding eggs from our diet, we are improving, in our favor, the chances of avoiding type 2 diabetes.
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