Four eggs a week 'can reduce risk of diabetes'
Eating four eggs a week can reduce the risk of type 2 diabetes by more than a third, according to a new study.
Scientists found that egg consumption was associated with a lower risk of the disease as well as with lower blood sugar levels.
The research, led by University of Eastern Finland, examined the eating habits of 2,332 men aged between 42 and 60.
It found that those who ate four eggs per week had a 37 per cent lower risk than men who only ate one egg per week.
The association persisted even when factors such as physical activity, body mass index, smoking and consumption of fruits and vegetables were taken into account.
The study, published in the American Journal of Clinical Nutrition, said that eggs contained many nutrients that could effect glucose metabolism and low-grade inflammation.
However, consumption of more than four eggs did not bring any significant additional benefits.
And researchers warned that those who already have type 2 diabetes should not increase their egg intake, as they appeared to increase heart disease in those who had already been diagnosed with the condition.
The scientists studied the eating and lifestyle habits of those who took part in the Kuopio Ischaemic Heart Disease Risk Factor Study between 1984 and 1989.
Two decades later, 432 men had been diagnosed with type 2 diabetes.
Separate research has found that eating full-fat dairy products also slashed the risk of type 2 diabetes.
Researchers at Lund University in Sweden found that those who ate high fat dairy products had a 23 per cent lower risk of developing the disease.
But high fat m Continue reading