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Diabetes

Replacing carbohydrate during a glucose challenge with the egg white portion or whole eggs protects against postprandial impairments in vascular endothelial function in prediabetic men by limiting increases in glycaemia and lipid peroxidation

Abstract

Eggs and type 2 diabetes: Current evidence suggests no cause for concern in the short-term

Type 2 diabetes mellitus (T2DM) is one of the most common chronic diseases worldwide (van Dieren et al. 2010) and therefore nutritional guidelines to prevent and manage this disease and its complications, such as cardiovascular disease, are a priority (Hu 2011). The quantity of egg intake recommended for a person with T2DM has been a hot topic of debate for the past few decades. This is because eggs are naturally a high source of dietary cholesterol, with one large egg containing approximately 200 mg.

Egg ingestion in adults with type 2 diabetes: effects on glycemic control, anthropometry, and diet quality—a randomized, controlled, crossover trial

Abstract

Background

The inclusion of eggs as part of a healthful diet for adults with diabetes is controversial. We examined the effects of including eggs in the diet of adults with type 2 diabetes on cardiometabolic risk factors.

Egg consumption and risk of type 2 diabetes: a meta-analysis of prospective studies

Background

Observational data on the association between egg consumption and risk of type 2 diabetes mellitus (DM) have been inconsistent. Because eggs are a good source of protein and micronutrients and are inexpensive, it is important to clarify their role in the risk of developing DM.

Objective

We conducted a meta-analysis of published prospective cohort studies to evaluate the relation of egg consumption with the risk of DM.

A high-protein breakfast induces greater insulin and glucose-dependent insulinotropic peptide responses to a subsequent lunch meal in individuals with type 2 diabetes.

BACKGROUND:

The previous meal modulates the postprandial glycemic responses to a subsequent meal; this is termed the second-meal phenomenon.

OBJECTIVE:

This study examined the effects of high-protein vs. high-carbohydrate breakfast meals on the metabolic and incretin responses after the breakfast and lunch meals.

Egg consumption and risk of incident type 2 diabetes in men: the Kuopio Ischaemic Heart Disease Risk Factor Study

Background

The prevalence of type 2 diabetes (T2D) is increasing around the world. Eggs are a major source of cholesterol, which has been associated with elevated blood glucose and an increased risk of T2D. However, there are limited and conflicting data from prospective population studies on the association between egg consumption and risk of T2D.

Objective

We investigated the association between egg consumption and risk of incident T2D in middle-aged and older men from eastern Finland.

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