London, April 3: If you love eggs, there is good news for you. Egg consumption could reduce the risk of Type-2 diabetes, says a new research.
The study, published in American Journal of Clinical Nutrition, found that men who ate approximately four eggs per week had a 37 percent lower risk of Type-2 diabetes than men who only ate one egg a week.
Researchers at the University of Eastern Finland assessed dietary habits of 2,332 men aged between 42 and 60 years during 1984-1989.
During a follow-up of 19 years, 432 men were diagnosed with Type-2 diabetes.
The study found that egg consumption was associated with a lower risk of Type-2 diabetes as well as with lower blood glucose levels.
This association persisted even after possible confounding factors such as physical activity, body mass index, smoking and consumption of fruits and vegetables were taken into consideration.
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Consumption of more than four eggs did not bring any significant additional benefits.
In addition to cholesterol, eggs contain many beneficial nutrients that can have an effect on, for example, glucose metabolism and low-grade inflammation, and thus lower the risk of Type-2 diabetes.