Egg consumption does not increase the risk of cardiovascular disease: STUDY

Researchers at Sydney University are aiming to help clarify the information that egg consumption would increase the risk of getting a cardiovascular disease. As a new study shows, eating up to 12 eggs a week for one year has not increased cardiovascular risk factors in people with pre-diabetes and type 2 diabetes. Published in the American Journal of Clinical Nutrition, research extends to a previous study that has found similar results over a three-month period and was made by Dr. Nick Fuller. In the initial study, the participants intended to maintain their weight while maintaining a high-fat diet (12 eggs per week) or one with a low egg content (less than two eggs per week). At the end of the three months, it was concluded that there is no difference in the identified cardiovascular risk markers.

The same participants then engaged in such diets for an additional three months, continuing high or low egg consumption. For a further six months - up to 12 months in total - the participants were followed by researchers and continued high or low egg intake. At all stages, both groups showed no changes in cardiovascular risk markers and achieved an equivalent weight decrease - regardless of egg consumption,. Fuller. Despite different advice on the safety value of egg consumption for people with pre-diabetes and type 2 diabetes, our research indicates that people should not avoid egg consumption if they are part of a .

Fuller. The extended study pursued a wide range of cardiovascular risk factors, including cholesterol, blood sugar and blood pressure, with no significant difference in outcome among groups that consumed more or less eggs. Dr. . Fuller said about the findings of the study that they were important because of the health benefits of eggs for people with pre-diabetes and type 2 diabetes as well as the general population.