Researchers were stunned to learn that, although naturally high in cholesterol, eggs can cut the danger of developing Type 2 diabetes by almost 40 per cent.
Scientists found that egg consumption was associated with a lower risk of the disease as well as with lower blood sugar levels.
Eating four eggs a week can reduce the risk of type 2 diabetes by more than a third, according to a new study.
The scientists found that men who ate roughly four eggs a week were 38 per cent less likely to fall ill than those who rarely or never ate eggs. They had lower blood sugar levels without seeing a steep rise in cholesterol.
The study, published in the American Journal of Clinical Nutrition, said that eggs contained many nutrients that could effect glucose metabolism and low-grade inflammation.
Boiling, scrambling and poaching are regarded as the healthiest options while frying eggs can increase cholesterol intake by 50 per cent.
Professor Jyrki Virtanen said: “Eggs are a common, affordable, and readily available food item and a good source of potentially beneficial nutrients.
“These include high-quality protein, fatty acids, minerals and vitamins. In addition, they include several bioactive compounds which have been found to have anti-inflammatory properties.”
“Our results suggest that we should not focus solely on fat, but rather consider what foods we eat. Many foodstuffs contain different components that are harmful or beneficial to health, and it is the overall balance that is important.”
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