To get crackin’, or not? Eggs are full of nutrients that outweigh the possible dangers, scientists now say.
Eggs are simultaneously seen as a good source of protein and many other vitamins and nutrient, and also as something to be wary of when it comes to your cholesterol. They’ve been known to straddle the fence between good and bad.
So are they beneficial, or not? If you’re living with pre-diabetes or type 2 diabetes, there’s good news. New research shows that you can enjoy a full breakfast with huevos rancheros, and rest assured that it won’t affect your cardiovascular health.
How do we know? Researchers at the University of Sydney published a study in the American Journal of Clinical Nutrition.
It showed that eating up to 12 eggs per week for a year did not have an adverse effect on the heart health of these diabetes patients.
“Despite differing advice around safe levels of egg consumption… our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet,” said Dr. Nick Fuller from the University’s Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders at the Charles Perkins Centre, in Sydney.
“While eggs themselves are high in dietary cholesterol…this study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them,” he explained.
So, egg it up-at least in moderation. And enjoy your day sunny side up.