What is the Relationship between Eggs and Diabetes? - Diabetes 2

An egg yolk, illustration only

Based on early studies (1970’s), there was indication that diabetes type 2 was stimulated by cholesterol in the eggs.

Not only to diabetes, egg’s cholesterol also believed to contribute to cardiovascular diseases.

Health communities then advocated diabetic patients to limit their eggs daily consumption.

Some experts to suggest to eat no more than 4 eggs per week or every other day for one egg.

Recently, after several researches conducted, scientists “doubted” the relationship between eggs intake and diabetes.

Hence, myth about effect of eggs on diabetes (especially type 2) has been modified.

Hens in a small farm, illustration purpose only

Eggs are nutrient riches content, some of them are:

- lower carbohydrate (0.4 gram)

- lower calories (80 caloric)

- 216 mg cholesterol

- 1.8 gram saturated fat

In addition, eggs are sources of vitamin D, fatty acid and protein that are important to:

- build strong bond.

- oxygen transportation and energy resource (in case no glucose)

- fix and build tissues, make hormone and enzyme in the body. 

Organic eggs in the small farm

In respect to cholesterol and saturated fat, dietitians recommend to consume:

- more than 300 mg per day for cholesterol (no specific limit from dietary guidelines for Americans)

- 11 to 13 gr per day for saturated fat.

It is suggested to eat lower calories and lower carbohydrate foods to manage fluctuation of blood sugar.

Thus, consume 1 egg per day is “good enough” for diabetes type 2 patients.