An international team of scientists has found that continued and daily consumption of eggs can increase the risk of diabetes by 60%.
A recent study has shown that consuming more than 38 grams of this food per day increases the risk of diabetes in adults by 25%, while people who consume more than one egg a day increase the risk by 60%.
Scientists at the Medical University of China, along with colleagues from the University of South Australia and the University of Qatar, concluded that the risk increases proportionally to the number of eggs consumed, however, further research should be conducted to identify the exact impact of eggs on the body in relation to this disease.
“While the link between eating eggs and diabetes is often debated, this study aims to assess people’s long-term egg consumption and risk of developing diabetes, as determined by fasting blood glucose”
explained Dr Li, co-author of the study.
The study published in the British Journal of Nutrition included analysis of the diabetes medical records of about 8,545 people between 1991 and 2009.