We will follow the opinions of various specialists who refer to research and experiments on the effects of eggs on the body and whether it is possible to cause the development of type 2 diabetes.
Actually, Chinese scientists came to this conclusion after observing 8,545 people over the age of 18 between 1991 and 2009. They stated that consuming eggs in quantities of more than 38 g per day increased by 25% the risk of diabetes, and the consumption of more than 50 g - by 60%.
However, many studies prove exactly the opposite - the use of more than 7 eggs per week lowers the risk of metabolic syndrome, which is closely related to type 2 diabetes.
These numbers are frightening, but only at first glance. During this period, the Chinese began to live much better and egg consumption doubled.
As they not only started to eat more, but gradually switched to a more western style of eating: started drinking sodas, eating fast food and more caloric food with a low amount of useful substances (junk food).
All this anyway causes type 2 diabetes, from which they began to get sick much more often there (this is the case in all countries where people eat in a similar way).
So it is quite strange against this background to look for slander of such a natural product as eggs. In addition, there are quite a few studies that do the exact opposite - rehabilitate eggs.
In South Korea, for example, a huge survey of more than 130,000 people aged 40-49 was completed in 2017. The bottom line: consuming more than 7 eggs per week lowers the risk of metabolic syndrome, which is closely related to type 2 diabetes.
This syndrome includes obesity, hypertension, atherosclerosis and any violation of glucose tolerance, including and to diabetes mellitus. It has become clear that eating eggs correlates with lower weight and cholesterol. There are many similar studies.
Scientists from Australia, for example, clarified that consuming up to 12 eggs per week does not have a negative effect on cholesterol in people with both prediabetes and type 2 diabetes. There are other similar studies.
There are even serious data on the protective effect of eggs regarding the development of cardiovascular diseases.
For example, with a large study conducted again in China, it was shown that one egg a day can reduce the risk of developing hemorrhagic stroke by as much as 26%, of ischemic heart disease by 12%, as well as 18% the overall risk of death from cardiovascular diseases is reduced.
Thanks to the large body of research showing that eggs are not as bad for cholesterol as previously thought, the American Heart Association has abandoned its previous recommendations for limited egg consumption.
They are actually a source of dietary cholesterol. But research shows that it has very little effect on people's blood cholesterol.
Moreover, there are phospholipids in eggs, and these substances can increase the level of high-density lipoproteins. They are the good cholesterol, as they slow down the development of atherosclerosis.
