The latest article published in American Journal of Clinical Nutrition, by the researchers at University of Sydney, helps clear up conflicting dietary advice around egg consumption.

Majority of the treatment guidelines recommend that people with type 2 diabetes (T2D) limit their consumption of eggs and cholesterol. Dr. Nicholas R Fuller and colleagues from, University of Sydney, Australia, in their initial trial, asked 128 participants with prediabetes or T2D to maintain their weight while embarking on a high-egg (12 eggs per week) or low-egg (less than two eggs per week) diet.

The same participants then embarked on a weight loss diet for an additional three months period, while continuing their high or low egg consumption. This was followed by a 6 month follow-up period for a total duration of 12 months, while they continued their high or low egg intake.

In both the study groups, no adverse changes in cardiovascular risk markers were noted at any stage of the study. Participants achieved equivalent weight loss regardless of their egg consumption level. According to Dr. Fuller the findings of the study are important due to the potential health benefits of eggs for people with pre-diabetes, T2D, as well as the general population. "Eggs are a source of protein and micronutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies."

"Interestingly, people on both the high egg and low egg diets lost an equivalent amount of weight -- and continued to lose weight after the three-month intended weight loss phase had ended," he said.

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