Eggs Intake Linked To Lower Risks Of Type 2 Diabetes

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The daily intake of one egg is linked to a blood metabolites pattern that entails lower risks of type 2 diabetes, as concluded in a new study carried out at the University of Eastern Finland, and published in the journal ‘Molecular Nutrition and Food Research.’

Eggs are still one of the most contentious foods. High intakes have been traditionally unadvised, primarily because of their high content of cholesterol. But eggs are also a plentiful resource of many bioactive ingredients that can have positive effects on human health. That means that the health benefits of eating eggs are tricky to ascertain on the basis of their cholesterol content only.

“The purpose of this study has been to explore possible compounds that might explain the association between eating an egg and less risk of diabetes, through the use of non-directed metabolomics, a technique that allows for a broad chemical profile in a sample,” says the study’s principal author, Stefania Noerman.

Eggs Intake Linked To Lower Risks Of Type 2 Diabetes

The research showed that blood samples from participants who had eaten more eggs contained a number of lipid molecules that positively corresponded to the blood profile of people who are not predisposed to type 2 diabetes. Additionally, the investigators pinpointed various biochemical components in the blood that prevented an increased risk of developing type 2 diabetes, such as the amino acid tyrosine.

The new study hints at some possible mechanisms that could account, at least in part, for the reversed link between egg intake and the reduced risk of developing type 2 diabetes that was previously observed during other studies.

“Although it is too early to draw causal conclusions, we now have some suggestions for certain egg-related compounds that may play a role in the development of type 2 diabetes. More detailed research with cellular models and intervention studies in humans using modern techniques, such as metabolomics, are needed to understand the mechanisms behind the physiological effects of egg intake,” Noerman concluded.