A new research has found that the consumption of close to 12 eggs a week will not raise cardiovascular risk in type 2 diabetes or pre-diabetes patients. This finding has taken shape in the midst of conflicting advice continuing across the globe. Researchers from the University of Sydney aim to clear the air with their new study published in the American Journal of Clinical Nutrition on May 7, 2018. This study has been said to extend on another one conducted previously over three months. Both studies have found similar results, say sources. Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders’ Dr. Nick Fuller had led the study.
Participants Showed No Adverse Changes in Cardiovascular Risk Markers
Embarked on a low or high-egg diet including from less than two to 12 eggs per week, participants of the study showed no difference in cardiovascular risk markers identified after three months in the initial trial. For another three months, the participants were given a weight loss diet, continuing with their low or high-egg diet. Their low or high-egg intake continued for an additional six months – close to 12 months in total, during which they were followed up by the study authors. Dr. Fuller explained that despite their egg consumption level, the participants achieved equivalent weight loss and most importantly, no adverse differences in cardiovascular risk markers were showed by both groups.
Existing research showing egg consumption having little effect on cholesterol levels is supported by the study, continued Dr. Fuller. The findings were key for type 2 diabetes and pre-diabetes patients as well as general people, considering potential health benefits of consuming eggs.