Research, all articles

Restricting carbohydrates at breakfast is sufficient to reduce 24-hour exposure to postprandial hyperglycemia and improve glycemic variability

09/04/2019

Courtney R Chang Monique E Francois Jonathan P Little ABSTRACT Background: The breakfast meal often results in the largest postprandial hyperglycemic excursion in people with type 2 diabetes. Objective: Our purpose was to investigate whether restricting carbohydrates at breakfast would be...

Egg consumption may improve factors associated with glycemic control and insulin sensitivity in adults with pre- and type II diabetes.

03/08/2018

Pourafshar S, Akhavan NS, George KS, Foley EM, Johnson SA, Keshavarz B, Navaei N, Davoudi A, Clark EA, Arjmandi BH. Abstract Without appropriate interventions, prediabetes is typically followed by type II diabetes. Eggs are a rich source of important nutrients including protein, vitamins...

Unscrambling the relations of egg and meat consumption with type 2 diabetes risk.

18/10/2018

Sabaté J, Burkholder-Cooley NM, Segovia-Siapco G, Oda K, Wells B, Orlich MJ, Fraser GE Abstract Background: Meat intake is associated with increased risk of type 2 diabetes (T2D). It is not clear if egg intake is associated with T2D risk because purported associations may be due to...

Dietary Cholesterol, Lipid Levels, and Cardiovascular Risk among Adults with Diabetes or Impaired Fasting Glucose in the Framingham Offspring Study.

14/06/2018

Lin HP, Baghdasarian S, Singer MR, Mott MM, Bradlee ML, Pickering RT, Moore LL. Abstract Previous recommendations to limit dietary cholesterol intake have been eliminated for most adults. Questions remain about whether dietary cholesterol has adverse cardiovascular effects among...

Dietary Cholesterol Intake Is Not Associated with Risk of Type 2 Diabetes in the Framingham Offspring Study.

24/05/2018

Baghdasarian S, Lin HP, Pickering RT, Mott MM, Singer MR, Bradlee ML, Moore LL. Abstract Identification of diet and lifestyle risk factors for prevention of type 2 diabetes mellitus (T2DM) is of great importance. The specific role of dietary cholesterol (DC) in T2DM risk is unclear. This...

Metabolic Profiling of High Egg Consumption and the Associated Lower Risk of Type 2 Diabetes in Middle-Aged Finnish Men.

04/01/2019

Noerman S, Kärkkäinen O, Mattsson A, Paananen J, Lehtonen M, Nurmi T, Tuomainen TP, Voutilainen S, Hanhineva K, Virtanen JK. Abstract SCOPE: Higher egg intake was previously associated with a lower risk of developing type 2 diabetes (T2D) in the prospective, population-based Kuopio...

Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase

07/05/2018

Abstract Background Some country guidelines recommend that people with type 2 diabetes (T2D) limit their consumption of eggs and cholesterol. Our previously published 3-mo weight-maintenance study showed that a high-egg (≥12 eggs/wk) diet compared with a low-egg diet (<2 eggs/wk) did not...

Cardioprotective Activities of Whole Eggs in Prediabetic Adults

05/03/2018

Abstract Featured article in the March, 2018 Issue of Nutrition Research Update; written by Josh D. McDonald, PhD Candidate, Ohio State University Cardiovascular disease (CVD) continues to be the leading cause of death in the United States (US).1 While numerous risk factors contribute to...

Replacing carbohydrate during a glucose challenge with the egg white portion or whole eggs protects against postprandial impairments in vascular endothelial function in prediabetic men by limiting increases in glycaemia and lipid peroxidation

14/02/2018

Abstract Eggs attenuate postprandial hyperglycaemia (PPH), which transiently impairs vascular endothelial function (VEF). We hypothesised that co-ingestion of a glucose challenge with egg-based meals would protect against glucose-induced impairments in VEF by attenuating PPH and oxidative...

British eggs: Back on the menu for all

13/02/2018

Abstract This article updates the latest guidance and research on the suitability of eggs as a good source of nutrition for particular population groups. This follows the publication of two important UK government reports: revised advice for vulnerable groups from the Food Standards Agency...