Scrambled, poached, or boiled, eggs are a popular breakfast food the world over.
Yet the health benefits of the humble egg have not been fully established.
In a recent study from the University of South Australia and elsewhere, researchers found that excess egg consumption can increase your risk of diabetes.
They found that people who regularly consumed one or more eggs per day (equivalent to 50 grams) increased their risk of diabetes by 60%.
The study is the first to assess egg consumption in a large sample of Chinese adults (8545 people, average age 50 years).
The study is published in the British Journal of Nutrition. One author is Epidemiologist and public health expert, Dr. Ming Li.
Diet is a known and modifiable factor that contributes to the onset of type 2 diabetes, so understanding the range of dietary factors that might impact the growing prevalence of the disease is important.
While the association between eating eggs and diabetes is often debated, the team aimed to assess people’s long-term egg consumption of eggs and their risk of developing diabetes, as determined by fasting blood glucose.
They found that higher long-term egg consumption (greater than 38 grams per day) increased the risk of diabetes among adults by approximately 25%.
Furthermore, adults who regularly ate a lot of eggs (over 50 grams, or equivalent to one egg, per day) had an increased risk of diabetes by 60%.
The effect was also more pronounced in women than in men.
While these results suggest that higher egg consumption is positively linked to the risk of diabetes in Chinese adults, more research is needed to explore causal relationships.
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