Compelling pieces of evidence are now challenging old-school assumptions and point toward a counter-paradigm that associates regular egg consumption with health and well-being.
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As far back as people of our generation can remember, the general consensus among scientists and tradition-bound consuming public is that poultry eggs when eaten frequently as whole eggs are harmful as they may predispose to diabetes or obesity due to its high cholesterol content.
In light of recent interventional and epidemiologic studies, the restriction of eggs for healthy people, as well as the perceived harmful effect of eggs on people with pre-existing diabetes, obesity or heart disease are now being questioned. Compelling pieces of evidence are now challenging old-school assumptions and point toward a counter-paradigm that associates regular egg consumption with health and well-being.
In late 2014 and early 2015, reports from Australia and Finland acquitted the egg as a causative or exacerbating factor in type 2 diabetes (1, 2, 3). Two of these reports (2, 3) demonstrated through clinical studies that daily egg consumption has no detrimental effect among patients with type 2 diabetes and may even help prevent it (3). Additionally, a 2015 systematic review and meta-analysis failed to find an association between higher intake of dietary cholesterol and cardiovascular disease risk (4) which corroborates the Egg Nutrition Council of Australia in 2016 which concluded that the “consumption of eggs daily is not associated with increased risk of coronary heart disease.” (5)
These observations were supported further by a 2016 Australian Egg Nutrition Council retrospective review of clinical studies which did not see any causative association between coronary heart disease and egg consumption among people with diabetes (6).
According to the Commonwealth Scientific and Industrial Research Organization (CSIRO) of Australia in 2016, daily egg consumption is considered safe on a daily basis contradicting past theories on the subject (7). Moreover, eating one egg a day reduces risk of stroke by 12% (8). Harvard Medical School has followed up hundreds of thousands of people over decades and reported in 2017 that they did not find higher rates of heart attacks, strokes, or other cardiovascular diseases in people who eat up to one egg per day (9).
An article in 2017 (10) observed that based on observational studies, the consumption of eggs has since the 1970’s been claimed to increase the risk of cardiovascular disease (CVD). However, the authors noted that intervention studies on intake of eggs and plasma cholesterol do not support causality.
A 2018 report on a study in China involving about half a million participants (11) showed that those who ate egg up to one a day had a 26% lower risk of haemorrhagic stroke, 28% lower risk of haemorrhagic stroke death and an 18% lower risk of cardiovascular disease death. There was also a 12% reduction in the risk of ischaemic heart disease, or coronary heart disease, in those consuming an estimated 5.32 eggs a week compared to those eating around two. Compared with non-consumers, daily egg consumption was associated with lower risk of CVD.
Another study reported of late (2019) (12) has found that the blood samples of men who ate more eggs included certain lipid molecules that positively correlated with the blood profile of men who remained free of type 2 diabetes. In this particular study, different serum profiles of subjects who had either higher or lower egg intakes, and of those who developed type 2 diabetes or remained healthy, were observed. Results showed that certain predominant metabolites in type 2 diabetes cases are correlated positively with those in the lower-egg-intake group and negatively with those in the higher-egg-intake group.
While isolated reports of investigations casting doubt on the causative association between egg consumption and CVD have been around for the past several years, they have been met with general skepticism by consumers and even among the scientific community. As can be seen from the above narrative, it was only around 2014 that a series of independent and compelling studies and reviews started to cascade from the scientific literature discrediting the causative link between dietary egg and CVD.
With more and more studies supporting the beneficial effects of eggs on health, a complete overhaul of traditional thinking about eggs is in order. The daily intake of egg is presently deemed not only NOT harmful, but may even have preventive effects against metabolic diseases including obesity and diabetes.
CarbX is a novel type of poultry egg with a unique mechanism of activity that may help prevent type 2 diabetes and obesity and was produced through natural non-genetic means to help our body down-regulate the absorption of sugar from carbohydrates. Its unique amylase inhibitory activity provides additional value to the natural nutritional benefits we derive from eggs.
See related article from the web: Debunking the cholesterol myth
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(1) McCall, B. October 6, 2014. Egg-rich diet not harmful in type 2 diabetes. Medscape Medical News. Medscape Multispecialty. Retrieved August 30, 2016. URL: http://www.medscape.com/viewarticle/832832
(2) Fuller, N.R., Caterson, I.D., Sainsbury, A., Denyer, G., Fong, M., Gerofi, J., Baqleh, K., Williams, K.H., Lau, N.S. Markovic, T.P. 2015. The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial. Am J Clin Nutr.; ajcn.096925; First published online February 11, 2015
(3) Virtanen, J.K. Mursu, J., Tuomainen, T.P., Virtanen, H.E.K., Voutilainen, S. 2015. Egg consumption and risk of incident type 2 diabetes in men: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am J Clin Nutr.; 102: 4 974-975.
(4) Berger, S., Raman, G., Vishwanathan, R., Jacques, P.F. & Johnson, E.J. 2015. Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis. Am J Clin Nutr 102, 276-294.
(5) Egg Nutrition Council, Australia. May 2016. Eggs and risk of cardiovascular disease. In Position Statement for Healthcare Professionals. Retrieved November 11, 2016., URL: http://www.enc.org.au/position-statements/eggs-and-cardiovascular-disease/
(6) Egg Nutrition Council, Australia. May 2016. Eggs and diabetes In Position Statement for Healthcare Professionals. Retrieved May 21, 2017. URL: http://www.enc.org.au/position-statements/eggs-and-diabetes/
(7) Meunier, Z. October 2016. You can eat eggs everyday says new CSIRO study. In GOODFOOD. Retrieved May 23, 2017. URL: http://www.goodfood.com.au/good-health/you-can-eat-eggs-every-day-says-new-csiro-study-20161013-gs1ktg.
(8) Alexander, D.D., Miller, P.E., Vargas, A.J., Weed, D.L., Cohen, S.S. 2016. Meta-analysis of egg consumption and risk of coronary heart disease and stroke. J Am Coll Nutr. Oct 6:1-13.
(9) Kimaroff, A., 2017. Are eggs risky for heart health? In Harvard Health Letter, Harvard Health Publishing, Harvard Medical School. Retrieved March 31, 2018. URL: https://www.health.harvard.edu/heart-health/are-eggs-risky-for-heart-health
(10) Geiker NRW1, Larsen ML, Dyerberg J, Stender S, Astrup A. 2017. [Eggs do not increase the risk of cardiovascular disease and can be safely consumed]. Article in Danish. Ugeskr Laeger: 15;179(20). pii: V11160792.
(11) Qin C, Lv J, Guo Y, Bian Z, Si J, Yang L et al, and China Kadoorie Biobank Collaborative Group. 2018. Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults. Heart. 104(21):1756-1763.
(12) Noerman S, Kärkkäinen O, Mattsson A, Paananen J, Lehtonen M, Nurmi T, Tuomainen TP, Voutilainen S, Hanhineva K Virtanen JK. 2019. Metabolic Profiling of High Egg Consumption and the Associated Lower Risk of Type 2 Diabetes in Middle-Aged Finnish Men. Mol Nutr Food Res. 63(5).
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