Eating eggs—even just one a day—can lead to an increased risk of diabetes, according to a new study published in the British Journal of Nutrition.
The authors looked at more than 8,000 adults who participated in the ongoing China Health and Nutrition Survey from 1991 to 2009. China was a particular focus for this study, the researchers explained, due to the area’s recent dietary shifts.
“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,” corresponding author Ming Li, PhD, an epidemiologist at the University of South Australia, said in a prepared statement. “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.”
Overall, the team found that individuals who regularly eat one egg per day face a 60% increase in their risk of developing diabetes. Even eating less than one egg per day for a long enough time, the team added, can lead to a 25% increase in that risk.
“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,” Li said. “This study is one step towards that long-term goal.”
The full study is available here.