Study Says Eating Eggs May Have Benefit For Type 2 Diabetes Patients
Date posted - February 10, 2016
Researchers at Iowa State University say adding eggs to the diet could boost vitamin D levels for millions of Americans suffering from Type 2 diabetes. Matthew Rowling, an I-S-U nutrition professor, says vitamin D is important for bone health and protecting against cancer and other diseases, but diabetics have trouble retaining it and other nutrients because of poor kidney function.
The researchers found diabetic rats that were fed an egg-based diet had higher concentrations of vitamin D, improved blood glucose levels and gained less weight. Studies in humans aren’t yet scheduled, so Rowling couldn’t make any recommendations for egg consumption.
The rats in the study were fed the equivalent of 17 to 18 eggs daily, but researchers expect a much lower dosage will be effective in people.
The whole egg needs to be consumed, he says, as egg whites provide protein while the vitamin D is only in the yolk. The research was funded by the Egg Nutrition Center and is being published in the Journal of Agricultural and Food Chemistry.