Posted by 
According to a new study, eating up to 12 eggs per week for a year did not increase cardiovascular risk factors in people with pre-diabetes and type 2 diabetes. University of Sydney researchers clear conflicting dietary advice around egg consumption, Led by Dr Nick Fuller from the University’s Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders at the Charles Perkins Centre, the research was conducted with the University of Sydney’s Sydney Medical School and the Royal Prince Alfred Hospital.
In the initial trial, participants aimed to maintain their weight while embarking on a high-egg (12 eggs per week) or low-egg (less than two eggs per week) diet, with no difference in cardiovascular risk markers identified at the end of three months. The same participants then embarked on a weight loss diet for an additional three months, while continuing their high or low egg consumption.
For a further six months – up to 12 months in total – participants were followed up by researchers and continued their high or low egg intake. At all stages, both groups showed no adverse changes in cardiovascular risk markers and achieved equivalent weight loss – regardless of their level of egg consumption.
Eggs are high in dietary cholesterol – and people with type 2 diabetes tend to have higher levels of the ‘bad’ low density lipoprotein (LDL) cholesterol – this study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them.
Eggs are a source of protein and micronutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies. The different egg diets also appeared to have no impact on weight, people on both the high egg and low egg diets lost an equivalent amount of weight – and continued to lose weight after the three month intended weight loss phase had ended.
haleplushearty.org