Scrambled, poached, or boiled, eggs are a popular breakfast food in the world. Yet the health benefits of egg might not be happy, as new research from the University of South Australia shows that excess egg consumption can increase your risk of diabetes.
Conducted in partnership with the China Medical University, and Qatar University, the longitudinal study (1991 to 2009) is the first to assess egg consumption in a large sample of Chinese adults. It found that people who regularly consumed one or more eggs per day increased their risk of diabetes by 60 percent. With the prevalence of diabetes in China now exceeding 11 percent, above that of the global average of 8.5 percent, diabetes has become a serious public health concern.
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 percent. 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 percent.”