An egg a day may help keep diabetes away

The Borneo Post - Nature and health - - Front Page -

New re­search in Europe has found that a higher in­take of eggs, around one egg a day, may help lower the risk of type 2 diabetes com­pared to those who eat the food less fre­quently. In the study by re­searchers at the Uni­ver­sity of Eastern Fin­land, 239 blood serum sam­ples from par­tic­i­pants tak­ing part in the Kuo­pio Ischaemic Heart Dis­ease Risk Fac­tor Study (KIHD) were ex­am­ined in eastern Fin­land.

The sam­ples were an­a­lysed in four groups: sub­jects with higher egg in­take, de­fined as an av­er­age of one egg per day; a lower egg in­take, de­fined as an av­er­age of two eggs per week; those who ate eggs and de­vel­oped type 2 diabetes; and those who re­mained healthy and acted as a con­trol group. Par­tic­i­pants were also fol­lowed for an av­er­age of 19.3 years.

The find­ings, pub­lished in the jour­nal Molec­u­lar Nu­tri

tion and Food Re­search, showed that the blood sam­ples of men who ate an egg a day in­cluded cer­tain lipid mol- ecules that were pos­i­tively linked with the blood pro­file of the group of healthy men who re­mained free of type 2 diabetes. Cer­tain mol­e­cules in the blood sam­ples from men who de­vel­oped diabetes were also cor­re­lated pos­i­tively with those found in the lower-egg-in­take group.

In ad­di­tion, the re­searchers also found that a higher level of the amino acid ty­ro­sine in the blood pre­dicted a higher risk of de­vel­op­ing type 2 diabetes. Pre­vi­ous find­ings from the same study have also sug­gested that eat­ing roughly one egg per day is linked with a lower risk of de­vel­op­ing type 2 diabetes among mid­dle-aged men.

“The pur­pose of the cur­rent study was to ex­plore po­ten­tial com­pounds that could ex­plain this as­so­ci­a­tion us­ing non-tar­geted metabolomics, a tech­nique that en­ables a broad pro­fil­ing of chem­i­cals in a sam­ple,” says early stage re­searcher and lead au­thor of the study Ste­fa­nia No­er­man from the Uni­ver­sity of Eastern Fin­land.

How­ever, a high in­take of eggs has pre­vi­ously been dis­cour­aged, due to their high level of choles­terol. On the other hand they are a rich source of nu­tri­ents which are ben­e­fi­cial for health, and opin­ion has been di­vided on their po­ten­tial health ef­fects. The cur­rent find­ings sug­gest that there are po­ten­tial me­tab­o­lites which can ex­plain how con­sum­ing eggs is as­so­ci­ated with a lower risk of type 2 diabetes, al­though the re­searchers note that fur­ther stud­ies are needed.

“Al­though it is too early to draw any causal con­clu­sions, we now have some hints about cer­tain egg-re­lated com­pounds that may have a role in type 2 diabetes de­vel­op­ment. Fur­ther de­tailed in­ves­ti­ga­tions with both cell mod­els and in­ter­ven­tion stud­ies in hu­mans that use mod­ern tech­niques, such as metabolomics, are needed to un­der­stand the mech­a­nisms be­hind phys­i­o­log­i­cal ef­fects of egg in­take,” con­cluded No­er­man.

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