Consuming four eggs a week can cut short type 2 diabetes risk, reveals a new study. 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.
The study involved 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. Researchers examined their eating habits and also took account on physical activity, body mass index (BMI), consumption of fruits, alcohol intake and smoking. 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.
Scientists found that out of 2,332 men, 432 were diagnosed with type 2 diabetes two decades later. While explaining the phenomenon, researchers said 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. In the same study, it was found that high-fat meat increased the overall risk of type 2 diabetes.
Lead researcher Dr Ulrika Ericson said that saturated fatty acids easily found in dairy products than in meat helps in reducing type 2 diabetes risk. She suggested rather than focusing solely on fat people should concentrate more on the dietary intake. Many foodstuffs contain different components that are harmful or beneficial to health, and it is the overall balance that is important, she said.
Moreover, the study gives a new insight and can play a detrimental role in the future of type 2 diabetes.
The study appeared in the journal Clinical Nutrition.