by For years, eggs have faced scrutiny due to their high cholesterol content. A single egg boasts approximately 200 milligrams of cholesterol, leading to concerns about its impact on health. However, recent research sheds light on the surprising relationship between egg consumption and individuals with type 2 diabetes.
A study led by Dr. Fuller and his team at the University of Sydney in 2014 investigated the effects of high versus low egg consumption in 140 individuals with type 2 diabetes. This randomized controlled trial, spanning three months, divided participants into two groups: a high-egg group consuming 12 eggs per week (2 eggs per day, 6 days a week) and a low-egg group consuming less than 2 eggs per week (0-1 egg).
Contrary to expectations, the study revealed that high egg consumption had no adverse effects on lipid profiles, including triglycerides and cholesterol levels, in individuals with type 2 diabetes. Moreover, it did not increase cardiovascular risks.
Interestingly, the high-egg consumption group reported reduced hunger, increased enjoyment of food, greater dietary satisfaction, and elevated levels of HDL, the “good” cholesterol. Higher HDL levels are associated with improved protection against various health issues.
These findings support the idea that refined carbohydrates, rather than dietary cholesterol, are the primary drivers of elevated cholesterol levels in the body. The liver tightly regulates cholesterol production, increasing it when dietary intake is low and decreasing it when dietary intake is high to maintain optimal levels for cell production, hormone synthesis, and overall bodily function.
Ultimately, this research exonerates eggs, demonstrating that they pose no harm and may even offer benefits for individuals with type 2 diabetes.
