While some country guidelines recommend that people with type 2 diabetes (T2D) limit their consumption of eggs, new findings suggest more eggs than currently recommended may be safely consumed in some cases.
As part of a recent trial, 128 participants with prediabetes or T2D aimed to maintain their weight while embarking on a high-egg (12 eggs per week) or low-egg (less than two eggs per week) diet, with no difference in cardiovascular risk markers identified at the end of three months.
For this latest study, the same participants embarked on a weight loss diet for an additional three months, while continuing their high or low egg consumption, followed by a six-month follow-up period for a total duration of 12 months.
The authors found weight loss was similar in the two groups, and, both groups showed no adverse changes in cardiovascular risk markers at all stages.
"Despite differing advice around safe levels of egg consumption for people with pre-diabetes and type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet," said author, Dr Nick Fuller.
The findings are published in The American Journal of Clinical Nutrition.