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.