Eggs are not associated with cardiovascular risk, although there is a conflict of advice
Researchers from the University of Sydney aim to help explain contradictory food advice on egg consumption. A new study of up to 12 eggs per week for one year did not increase cardiovascular risk factors in people with diabetes before and after diabetes.
Published in the American Journal of Clinical Nutrition today, the research extends to a previous study that found similar results over a three-month period.
Directed by Dr. Nick Fuller Bodden Institute’s obesity, nutrition, exercise and eating disorders at Charles Perkins Center, the research was conducted at the Sydney School of Medicine at the University of Sydney and the Royal Prince Alfred Hospital.
In the initial experiment, participants try to maintain their weight during the start of eating high eggs (12 eggs per week) or low eggs (less than BBIN per week), with no difference in the risk of heart vessels that have been identified at the end of three months marks.
The same participants proceeded to a diet to lose weight for three more months, while continuing to consume high or low eggs. For another six months – up to 12 months in total – the participants were followed by the researchers and continued to eat high or low eggs.
At all stages, both groups showed no adverse changes in cardiovascular risk scores and achieved equivalent weight loss, regardless of their level of egg consumption, explained Dr. Fuller.
“Although there are different tips on safe levels of egg consumption for people with diabetes before and type 2 diabetes, our research suggests that people do not need to stop eating eggs if this is part of a healthy diet,” said Dr. Fuller.
“The healthy diet as envisaged in this study emphasized the replacement of saturated fats (such as butter) with monounsaturated and unsaturated fats (such as avocado and olive oil),” he added.
The expanded study followed a wide range of cardiovascular risk factors, including cholesterol, blood sugar, and blood pressure, with no significant differences in outcomes between egg height and a low group of eggs.
“While eggs themselves have a high dietary cholesterol content, people with type 2 diabetes tend to have higher levels of LDL, this study supports current research showing that egg consumption has little effect on THE FULLER That cholesterol levels in the blood of people who eat it.
Dr. Fuller said the study results were important because of the potential health benefits of eggs for people with diabetes before diabetes and type 2, as well as the general population.
“Egg is a source of micro protein that can support a range of health and nutritional factors, including assistance in the regulation of fat intake, carbohydrates, eye health, heart, and vascular health, health, Pregnancy and nutrients. ”
Dr. Fuller said that different meals with eggs had no effect on weight.
“It’s interesting that people who ate tall eggs and low-calorie foods lost a certain amount of weight and continued to lose weight after the end of the three-month weight loss phase,” he said.