Some researchers from the University of Sydney, in Australia, have shown that regular intake of eggs in the diet does not have a negative effect on lipid levels in patients with type 2 diabetes and, in addition, a diet rich in eggs during a period of 3 months was associated with a better appetite control with a guarantee of greater satiety.
This suggests that a diet rich in eggs can be introduced with safety as an integral part of the diet in patients with type 2 diabetes.
The study was largely driven by the widespread negative perception that we have to egg consumption by patients with type 2 diabetes.
In the past, several epidemiological studies have also indicated that the high consumption of eggs, although not associated with adverse cardiovascular outcomes in the general population, could be associated with worse cardiovascular outcomes in people with type 2 diabetes.
National guidelines on the consumption of eggs and the total intake of dietary cholesterol are inconclusive and very considerably between countries.
In many countries, for example in Australia, the National Heart Foundation recommends a maximum of 6 eggs a week as part of a diet low in saturated fatty acids for healthy people and in those with type 2 diabetes. Instead, in the United States, the guidelines recommend the concentration of cholesterol in the diet to a minimum limit of 300 mg / day (one egg has about 200 mg of cholesterol) for healthy individuals and suggest to those with type 2 diabetes at least 4 eggs per week.
The prospective, randomized, controlled trial conducted by Australian researchers has explored the results on the health conditions in people who follow a diet with a high intake of eggs that had either pre-diabetes or type 2 diabetes.
The study, which lasted for 3 months, it was also a study of weight maintenance.
Patients who participated in the monthly checks and have had a written guide for each specific type of food and the amount that could be consumed, with particular emphasis on improving the management of diabetes and the replacement of foods containing saturated fats with foods containing monounsaturated fats and polyunsaturated fats.
A total of 140 participants with a body mass index (BMI) of at least 25 mg / m2, were recruited to form a group with low intake of eggs (less than 2 eggs a week and protein intake to match that of the group of high egg) or 2 eggs a day for breakfast for 6 days a week (group high intake of eggs).
The lipids were assessed in each group.
The results showed no significant difference between the two groups in the levels of HDL cholesterol in the study period.
But in the group with high intake of eggs, there was a trend to improvement of HDL of 0.034 mmol / L.
There were no differences between the 2 groups with regard to low-density lipoprotein, triglycerides, or glycemic control.
This study suggested that this could be a possible motivation for future research in confirming whether a diet rich in egg in patients with type 2 diabetes actually has ability to increase HDL cholesterol.
We know that it has been shown that HDL cholesterol can reduce cardiovascular events in people with type 2 diabetes.
A further improvement in HDL cholesterol could be found if the study could have a longer duration.
For the group with high intake of eggs was reported less feelings of hunger and increased satiety after meals.
The eggs can also help with weight loss greater with a recovery of less weight than a traditional diet, due to the increased satiety and reduced hunger reported.
Both diets were well accepted, but the group high intake of eggs showed a significantly higher incidence of the enjoyment of food, less boredom, and greater satisfaction with the diet.
