Consumption of Four eggs a week can cut Diabetes risk

A study proved consumption of four eggs a week can cut Diabetes risk. Researchers from the University of Eastern Finland, found that eating eggs along with high-fat dairy products was linked with lower risk of diabetes as well as lower blood sugar levels.

Study was conducted on 2,332 men aged between 42 and 60. All the participants took part in the Kuopio Ischaemic Heart Disease Risk Factor Study between 1984 and 1989. Their eating habits, physical activity, body mass index (BMI), consumption of fruits, alcohol intake and smoking are examined. After analysing the data, study authors found that the participants who ate four eggs per week had a 37 percent lower risk of diabetes than the participant who ate only one egg per week. After two years 2,332 men, 432 were diagnosed with type 2 diabetes. Scientists stated that eggs contain number of nutrients that could affect glucose metabolism and low-grade inflammation.

However, not much difference was noted when weekly egg consumption was greater than four. In addition, in a separate study by researcher at Lund University in Sweden, it was unveiled that eating high-fat dairy products can also help in reducing the type 2 diabetes risk by 23 percent.

So, experts suggest consuming minimum of four eggs a week to reduce diabetes risk.

AW: Lizitha