Eggs do not increase cardiovascular risk factors in people with pre-diabetes and Type 2 diabetes, nutritional researchers agree in an Australian study that compared people with diets high and low in eggs, according to the University of Sydney Monday.
The researchers found there were no differences in cardiovascular risk markers among people involved in a diet where they ate 12 eggs per week from a group that ate less than two eggs per week over 12 months, the university said in a statement.
According to the Australian website News.com, researchers discovered that weight loss was similar over a year for people on a low-egg and a high-egg diet. They also found that participants with type-2 diabetes did not suffer adverse effects from eating a diet high in eggs such as inflammation, cardiometabolic risk levels, or raised glucose levels, the website noted.
"Despite differing advice around safe levels of egg consumption for people with pre-diabetes and Type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet," Nick Fuller, of the University of Sydney's Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders said in a university statement.
"A healthy diet as prescribed in this study emphasized replacing saturated fats (such as butter) with monounsaturated and polyunsaturated fats (such as avocado and olive oil)," he added about the research, detailed in the American Journal of Clinical Nutrition.
During the trial, participants initially went on high-egg or low-egg diets to maintain weight over three months. The same group then went on a weight loss diet for an additional three months while continuing their high or low egg consumption, the university said.
For the following six months, participants were followed by researchers as they continued their high or low egg intake, the university noted.
"A healthy diet based on population guidelines and including more eggs than currently recommended by some countries may be safely consumed," the study's conclusion said.
According to the American Heart Association, eggs are a good source of protein and other nutrients and can be part of a healthy dietary pattern, but egg yolks contain saturated fat that may need to be reduced or in some cases avoided.
News.com wrote, though, that yolks are packed with nutrients and many need not opt for egg-whites only meals.
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