Newly published research from the American Journal of Clinical Nutrition says that eating up to 12 eggs per week for a year does not increase cardiovascular risk factors. The study subjects were those with pre-diabetes and type 2 diabetes, populations already at increased risk. The research conducted at the University of Sydney expands on a similar 3 month study with the same result- that cardiovascular risk markers did not elevate as a result of the increased egg consumption between just two, and 12 eggs eaten per week. Dr NIcholas R Fuller, lead researcher says, “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.”
The cardiovascular risk factors that were measured included cholesterol, blood sugar and blood pressure, with no significant difference shown between the high egg and low egg groups. “Dr Fuller explains, “while eggs themselves are high in dietary cholesterol …. — this study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them. Eggs are a source of protein and micronutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies.”