According to a study published in the American Journal of Clinical Nutrition, individuals who are prediabetic or diabetic can consume up to 12 eggs per week without increasing their risk of cardiovascular disease.
The researchers from the University of Sydney conducted this study to address conflicting dietary advice regarding egg consumption and its potential impact on cardiovascular health. Over a period of three months, six months, and 12 months, they found no difference in cardiovascular risk markers between those who followed a low-egg diet (consuming less than two eggs per week) and those who followed a high-egg diet (consuming 12 eggs per week), even among participants diagnosed with diabetes or prediabetes.
Throughout the study, the researchers monitored various cardiovascular risk factors, including blood sugar levels, blood pressure, and cholesterol levels, and observed no significant differences between the two groups.
In the 1970s, eggs received negative attention due to their high cholesterol content, with concerns that they might increase the risk of heart disease. However, recent research has revealed that cholesterol’s impact on health is more complex, and some types of cholesterol may not be harmful or beneficial.
Supporting this notion, the case of Emma Morano, the world’s oldest person until her passing at the age of 117 in 2017, sheds light on the potential health benefits of eggs. She credited her longevity to eating eggs. A study published in the Journal of the American College of Nutrition also hinted at the positive effects of egg consumption, showing no association between eggs and coronary heart disease and indicating that eating one egg per day might even reduce the risk of stroke by 12 percent.
In conclusion, based on these studies, moderate egg consumption can be safely incorporated into the diet without increasing cardiovascular disease risk.
