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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



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


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.


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.


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


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


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.


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

The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial


Previously published research that examined the effects of high egg consumption in people with type 2 diabetes (T2D) produced conflicting results leading to recommendations to limit egg intake. However, people with T2D may benefit from egg consumption because eggs are a nutritious and convenient way of improving protein and micronutrient contents of the diet, which have importance for satiety and weight management.