Researchers from the University of Eastern Finland were equally surprised when their finding showed that eggs could reduce the risk developing Type 2 diabetes by 40% per cent. Egg contains all the nutrients needed to turn a single cell into an entire baby chicken. Which means it contains all the nutrients and proteins in it, to form a baby chicken. A single medium sized egg contains 186 mg of cholesterol, which is 62% of the recommended daily intake.
Egg Rich Diet May Cause Type 2 Diabetes :
After a survey done on the eating habits on 2,332 middle-aged men during the l980s. The scientist found those who regularly took 4 eggs a week were 38% less likely to fall ill than those who never ate eggs or rarely consumed them.
Type-2 diabetes are major cause of death worldwide. Everyone should be cautious about this issue. Nutrients present in the eggs that improve the metabolism in the body to make use of the sugar and result in less inflammation that often causes type-2 diabetes. Recent studies in 2008 found that people who eat eggs every day at seven or more per week were 58% more likely to develop type 2 diabetes than those who did not eat eggs, and women were 77% more likely to become diabetic.
About 0.7 g of polyunsaturated fat is present in egg, even it may offer lower risk of type 2 diabetes, effect of eggs or dietary cholesterol on glucose metabolism has been inconsistent. Daily intake of an egg incrementally increased diabetes risk in both men and women (both P<0.0001 for trend) as egg contains cholesterol of a about 200 mg, about 1.5 g of saturated fat.
They noted the hazard ratios for type 2 diabetes in men as :
- 9% for less than one egg a week (hazard ratio 1.09, 0.87 to 1.37)
- 9% for one egg a week (HR 1.09, 0.88 to 1.34)
- 18% for two to four eggs a week (HR 1.18, 0.95 to 1.45)
- 46% for five to six eggs per week (HR 1.46, 1.14 to 1.86)
- 58% for seven or more eggs each week (HR 1.58, 1.25 to 2.01)
For women, the multivariate-adjusted risks, also at the 95% confidence interval, compared with no egg intake were:
- 6% for less than one egg per week (HR 1.06, 0.92 to 1.22)
- -3% for one egg a week (HR 0.97, 0.83 to 1.12)
- 19% for two to four eggs per week (HR 1.19, 1.03 to 1.38)
- 18% for five to six eggs a week (HR 1.18, 0.88 to 1.58)
- 77% for seven or more per week (HR 1.77, 1.28 to 2.43).