Excess egg consumption linked with increased risk of diabetes: study


The health effects of eggs have been debated for years. They were once feared to increase risk of heart disease by raising cholesterol levels. However, a 30-year study published most recently by the British Medical Journal suggested moderate egg consumption (one a day) was not associated with increased risk of cardiovascular disease, which can lead to heart attack or stroke.

The association between egg consumption and diabetes, meanwhile, remains inconclusive after an observational study linked higher egg consumption with increased risk of diabetes in Chinese adults.

The new research comes from the University of South Australia in partnership with the China Medical University, and Qatar University. The longitudinal study (1991 to 2009) was the first to assess egg consumption in a large sample of Chinese adults.

It found that people who regularly consumed one or more eggs per day (equivalent to 50 grams) increased their risk of diabetes by 60%.

UniSA’s Dr Ming Li said the rise of diabetes was a growing concern in China where changes to the traditional Chinese diet are impacting health.

“Diet is a known and modifiable factor that contributes to the onset Type 2 diabetes, so understanding the range of dietary factors that might impact the growing prevalence of the disease is important,”​ Dr Li said.

“Over the past few decades China has undergone a substantial nutritional transition that’s seen many people move away from a traditional diet comprising grains and vegetables, to a more processed diet that includes greater amounts of meat, snacks and energy-dense food.


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