Cardiometabolic health is a relatively new term that encompasses cardiovascular and metabolic diseases, including type 2 diabetes and metabolic syndrome. Collectively, such conditions are the leading cause of preventable death worldwide. They all share similar risk factors (e.g., overweight/obesity, elevated blood pressure) which can be modified by diet and lifestyle choices. The available evidence indicates that eggs, when consumed as part of an overall healthy diet pattern, do not affect risk factors for cardiometabolic disease. Recent recommendations from the American Heart Association, American College of Cardiology and American Diabetes Association do not limit egg or cholesterol intake, a change from earlier guidance from these organizations. In fact, several global health organizations, including Health Canada, the Canadian Heart and Stroke Foundation, the Australian Heart Foundation and the Irish Heart Foundation, promote eggs as part of a heart-healthy diet.
Given the public health significance of understanding cardiometabolic diseases, research on risk reduction remains an active area of pursuit. For example:
- A randomized controlled study in people with metabolic syndrome showed that those consuming three whole eggs per day as part of a reduced carbohydrate diet experienced favorable changes in HDL-cholesterol, insulin sensitivity, and other aspects of the lipoprotein lipid profile
- A randomized controlled weight loss trial in people with diagnosed type 2 diabetes showed improved lipid and glucose markers following consumption of 2 eggs per day for 12 weeks.
- An egg-based breakfast, rich in protein (35% energy; 26.1 g egg protein), promoted glycemic control in people with type 2 diabetes and pre-diabetes relative to a high-carbohydrate breakfast.
Featured article in the Spring 2016 Issue of Nutrition Close-Up; written by Lisa Katic, RD, CSW
Cholesterol and eggs, eggs and cholesterol. They are often spoken in the same sentence with advice to avoid or eliminate, but is it really warranted? Cholesterol became the nutrition and health no-no in the 1980s. If you wanted to treat yourself to a healthy lifestyle and mitigate heart disease, you had to avoid high cholesterol containing foods. Why? Because dietary cholesterol was thought to increase blood cholesterol causing increased arterial blockages, which could lead to heart attack and/or heart disease. Enter the 2015 Dietary Guidelines Advisory Committee (DGAC), jointly appointed by the Secretaries of the USDA and HHS, and consisting of 14 top nutrition experts in the country. They are tasked with evaluating the most current body of science on nutrition and develop the Dietary Guidelines for Americans, which sets recommendations for America’s food intake and how to lead a healthy lifestyle.1
Continue reading “Eggs are grade A after all”
Type 2 diabetes afflicts an estimated 28 million Americans. Many more—perhaps 85 million—have prediabetes, meaning that their blood sugar level is abnormal. For both diabetics and prediabetics, eating strategically is essential. The right diet can help those with diabetes manage their blood sugar and help prediabetics lower the risk of developing full-blown type 2 diabetes.
Continue reading “Egg Muffin Cups – A great recipe for individuals with diabetes and beyond”
African Americans with diagnosed type 2 diabetes mellitus (T2DM) may be eating more eggs; but eggs were not associated with the development of T2DM.
Continue reading “Link between eggs and diabetes varies depending on the question”
The New Zealand Heart Foundation (NZHF) recently released a position statement, “Eggs and the Heart” – One of its key findings being:
“Eggs are a nutritious whole food that can be part of a heart-healthy dietary pattern.”
Continue reading “New Zealand’s New “Eggs and the Heart” Position Statement”
The middle of winter when sun exposure is limited is a good time for everyone to pay attention to getting enough vitamin D from food sources. This is particularly important for individuals living with diabetes, since there is preliminary evidence that vitamin D status is compromised due to secondary effects of diabetes.
Continue reading “Is vitamin D status compromised in diabetes? And, could whole eggs be part of the solution?”