Although recent research has suggested a connection between the amount of eggs consumed and suffering from diabetes, a new study published in the American Journal of Clinical Nutrition has suggested that eggs may not increase the risk of developing type 2 diabetes after all.
The research, involving nearly 4,000 people aged 65 year old and older, by Brigham and Women’s Hospital and Harvard Medical School in Bosto, found that eating eggs did not contribute to type 2 diabetes, and that there was no association between egg consumption and risk of type 2 diabetes or dietary cholesterol .
Previous studies had found that people who ate more than three eggs each week were 68 per cent more likely to develop coronary death, a heart attack or a stroke than people who ate less than one per week. It was reported that eating too many eggs per week may raise risk of dying from all causes, and that the risk was particularly high for diabetics.
This research showed that, for those with the metabolic disorder, eating seven or more eggs per week was associated with a 100 per cent increased risk of death from all causes, although it did find that overall egg consumption was not linked with heart attack or stroke risk.
With a variance in views, analysis of the link between egg consumption and diabetes continues in an attempt to understand all contributory factors to the disease.

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