Content beyond this point is designed
for health professionals only.

Are you a health professional?

Clicking 'no' will redirect you to the consumer nutrition section of our website.


You are here

BEIC comment on article in Clinical Nutrition on egg consumption and risk of type 2 diabetes and coronary heart disease


The British Egg Industry Council (BEIC) has reiterated that there is no convincing evidence of a link between consuming eggs as part of a healthy diet and risk of developing type 2 diabetes. 

A paper published in Clinical Nutrition1 on 11 March 2021 analysed several large US surveys to investigate associations between egg consumption and risk of type 2 diabetes or coronary heart disease.  The authors concluded that egg consumption is not associated with risk of heart disease but suggested an increased risk of type 2 diabetes in people eating more than 2 eggs a week. 

“Other observational studies – for example a study of nearly 40,000 Danish adults published this week – have found that eggs are linked with a reduced risk of type 2 diabetes, or have no link2,” says UK dietitian Dr Carrie Ruxton.  

The Danish study3 found that swapping 100g of red meat for a serving of eggs lowered diabetes risk by nearly 3 per cent.

“Eggs contain negligible carbohydrate, are low in fat, high in protein and rich in vitamin D. Clinical trials have reported that eggs support weight management4 – which is a benefit for people at risk of developing type 2 diabetes. High egg diets, providing 12 eggs a week, have been shown to be safe in people living with type 2 diabetes5.”

“Eggs are safe for everyone to eat. The NHS advises that eggs are a good choice as part of a healthy, balanced diet and there is no limit on how many eggs people can eat, a recommendation which is backed by all major UK heart and health advisory bodies,” concludes Dr Ruxton.

[1] Egg consumption, overall diet quality, and risk of type 2 diabetes and coronary heart disease: a pooling project of US prospective cohorts

[2]Egg consumption and risk of type 2 diabetes: findings from 3 large US cohort studies of men and women and a systematic review and meta-analysis of prospective cohort studies - PubMed (

[3] Replacing Red Meat with Other Nonmeat Food Sources of Protein is Associated with a Reduced Risk of Type 2 Diabetes in a Danish Cohort of Middle-Aged Adults - PubMed (

[4] Why Eggs Are a Killer Weight Loss Food (

[5] Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study-randomized weight-loss and follow-up phase - PubMed (