Can eggs reduce the risk of type 2 diabetes?
“Go to work on an egg” was a UK egg marketing slogan of the 1960s. Now a new study conducted by the University of Eastern Finland indicates eating an egg every day seems to be associated with a blood metabolite profile that is related to a lower risk of type 2 diabetes.
Some people have a problem with eggs, mainly due to their high cholesterol content. However, they are also a rich source of many bioactive compounds that can have beneficial effects on health. In this study researchers found that the blood samples of men who ate more eggs included certain lipid molecules that positively correlated with the blood profile of men who remained free of type 2 diabetes. In addition, the researchers identified several biochemical compounds in blood that predicted a higher risk of developing type 2 diabetes, including the amino acid tyrosine.
The study provides important hints about certain egg-related compounds that may have a role in type 2 diabetes development, with further investigations now needed to understand the mechanisms behind physiological effects of eating eggs. But it’s no ‘eggaggeration’ to say that going to work on an egg may be back on the agenda. What goes around, comes around.
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