Eggs have been found to have no effect on the cholesterol levels of those with type 2 diabetes, a new study has investigated.
The study was designed to dispel any negative associations between egg consumption and type 2 diabetes and was conducted by Nicholas Fuller, PhD, from the Boden Institute Clinical Trials Unit, University of Sydney, Australia,
Conducting the study
Fuller’s study involved exploring the health outcomes of a high-egg diet on two groups of people; those with prediabetes and type 2 diabetes.
Weight control was also investigated, with the time-span of the study lasting three months, a period in which cholesterol level changes could become apparent.
A total of 140 overweight people were separated into either a low-egg group, who ate less than two eggs a week, or a high-egg group, who ate two eggs per day at breakfast for six days a week.
The participants in the low-egg group were told to eat suitable protein to match the levels of the high-egg group, in which cholesterol levels were continually tested.
There was no significant difference between the two groups in levels of high-density lipoprotein (HDL) cholesterol. However, those in the high-egg group showed a slight HDL improvement.
Fuller also reported that the high-egg group reported less hunger, greater fullness after meals, more satisfaction with their diet and less boredom.
“Eggs may also help with greater weight loss and less weight regain than a conventional diet, due to the greater satiety and less hunger reported with a high-egg diet,” Fuller said.
This study is interesting as the findings suggest that eating two eggs per day for six days a week can safely benefit a healthy diet for those with type 2 diabetes.

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