Scrambled, poached or boiled, eggs are a popular breakfast foods the world over. However the health benefits of the humble egg might not be all they are cracked up to be as new research in the University of South Australia shows that excess egg consumption can increase your chance of diabetes.
It found that individuals who regularly consumed a couple of eggs every day (equal to 50 g ) increased their risk of diabetes by 60 percent.
With the incidence of diabetes in China currently exceeding 11 per cent – above that of the worldwide average of 8.5 per cent – diabetes has become a serious public health issue.
The economic impact of diabetes can be important, accounting for 10 per cent of global health expenditure (USD $760 billion). In China, diabetes-related costs have exceeded USD $109 billion.
Epidemiologist and public health expert, UniSA’s Dr Ming Li, says the rise of diabetes is a growing concern, especially in China where changes to the traditional Chinese diet are impacting health.
“Diet is a known and modifiable factor that contributes to the onset Type 2 diabetes, so understanding the range of dietary factors that might impact the growing prevalence of the disease is important,” Dr Li says.
“Over the past few decades China has undergone a substantial nutritional transition that’s seen many people move away from a traditional diet comprising grains and vegetables, to a more processed diet that includes greater amounts of meat, snacks and energy-dense food.”
“At the same time, egg consumption has also been steadily increasing; from 1991 to 2009, the number of people eating eggs in China nearly doubled*.”
“While the association between eating eggs and diabetes is often debated, this study has aimed to assess people’s long-term egg consumption of eggs and their risk of developing diabetes, as determined by fasting blood glucose.”
“What we discovered was that higher long-term egg consumption (greater than 38 grams per day) increased the risk of diabetes among Chinese adults by approximately 25 per cent.”
“Furthermore, adults who regularly ate a lot of eggs (over 50 grams, or equivalent to one egg, per day) had an increased risk of diabetes by 60 per cent.”
The result was more pronounced in women compared to men.
Dr Li states that while these results suggest that higher egg consumption is positively related to the probability of diabetes in older adults, more study is required to explore causal relationships.
“To beat diabetes, a multi-faceted approach is needed that not only encompasses research, but also a clear set of guidelines to help inform and guide the public. This study is one step towards that long-term goal.”