Scrambled or boiled eggs are a popular breakfast food around the world, however, the health benefits of the egg may not be well known, as new research from the University of South Australia shows that excessive consumption of eggs can increase the risk of diabetes. .
The dangers of eating eggs
The study, conducted in partnership with China Medical University and Qatar University, is the first to assess egg consumption in a large sample of Chinese adults, according to MedicalXpress.
The study found that people who consumed one or more eggs per day (equivalent to 50 grams) had a 60% increased risk of developing diabetes.
And with the prevalence of diabetes in China now exceeding 11 percent – higher than the global average of 8.5 percent – diabetes has become a serious public health concern.
Diabetes relationship with eating eggs
Epidemiologist and public health expert, Dr. Ming Li says the prevalence of diabetes is a growing concern, especially in China where changes to the traditional Chinese diet are affecting health.
“Diet is a known and adjustable factor that contributes to the emergence of type 2 diabetes, so understanding the range of dietary factors that may affect the further spread of the disease is important,” Dr. Lee adds.
“Over the past few decades, China has gone through a major nutritional shift that has seen many people transition from a traditional diet consisting of grains and vegetables to a more processed diet that includes greater amounts of meat and snacks and is rich in energy,” he continues.
The scientist continues: “While the relationship between egg intake and diabetes is often the subject of debate, this study aimed to assess long-term egg consumption and the risk of developing diabetes, as determined by fasting blood glucose levels. High in the long-term (more than 38 grams per day), it increased the risk of developing diabetes among Chinese adults by about 25 percent.
Moreover, adults who regularly eat a lot of eggs (more than 50 grams, or the equivalent of one egg per day) had a 60% increased risk of developing diabetes, and the effect was also more pronounced in women than in men. ”
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