GOOD EGG- Article in PhysioSA

June 17, 2018 Facebook Twitter LinkedIn Google+ Articles of Interest



“Despite differing advice around safe levels of egg consumption for people with pre-diabetes and type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet,” Dr Fuller said.

The extended study tracked a broad range of cardiovascular risk factors including cholesterol, blood sugar and blood pressure, with no significant difference in results between the high egg and low egg groups.

“Eggs are a source of protein and micronutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies.”

(Quoted from EurekAlert 7 May 2018)

with an emphasis on replacing saturated fats with monounsaturated and polyunsaturated fats. Participants were followed up at the 9- and 12-mo visits.
From 3 to 12 mo the weight loss was similar (high-egg compared with low-egg diets: −3.1 ± 6.3 compared
with −3.1 ± 5.2 kg; P = 0.48). There were no differences between groups in glycemia (plasma glucose, glycated hemoglobin, 1,5-anhydroglucitol), traditional serum lipids, markers of inflammation [high-sensitivity C-reactive protein, interleukin 6, soluble E-selectin (sE-Selectin)], oxidative stress (F2-isoprostanes), or adiponectin from 3 to 12 mo or from 0 to 12 mo.
People with prediabetes or T2D who consumed a
3-mo high-egg weight-loss diet with a 6-mo follow-
up exhibited no adverse changes in cardiometabolic markers compared with those who consumed a low-egg weight-loss diet. A healthy diet based on population guidelines and including more eggs than currently recommended by some countries may be safely consumed. This trial is registered at http://www.anzctr. as ACTRN12612001266853.

Diet controls Type 1


Ionce asked the father of one of my patients with type 1 diabetes (T1D) to reflect on the advice provided to his family at diagnosis by the diabetes team, and he responded: “You should never have told us that our son can eat anything he wants. It’s just not true.”

He was referring to the nutrition education provided, in which we typically tell families that any carbohydrate can simply be matched by insulin. This is reflective
of the fact that endocrinologists have traditionally focused on the adjustment of insulin rather than diet
as a primary means for controlling glucose levels;
for example, the 2018 Standards of Medical Care in Diabetes for children and adolescents does not even address dietary management. This gap is partly due to the lack of evidence regarding outcomes of optimal dietary strategies for improving glycemia in T1D. This
is why the recent study by Lennerz et al, in which they looked at glycemic outcomes of individuals with T1D on a very low–carbohydrate diet (VLCD), is an important contribution to the literature.

(From Runge C and Lee JM. How Low Can You Go? Does Lower Carb Translate to Lower Glucose? Pediatrics. 2018;141(6):e20180957)

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

Nicholas R Fuller et al, The American Journal of Clinical Nutrition, nqy048,



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 have adverse effects on cardiometabolic risk factors in adults with T2D.


The current study follows the previously published 3-mo weight-maintenance study and assessed the effects
of the high-egg compared with the low-egg diets as part of a 3-mo weight-loss period, followed by a 6-mo follow-up period for a total duration of 12 mo.


Participants with prediabetes or T2D (n = 128) were prescribed a 3-mo daily energy restriction of 2.1 MJ and a macronutrient-matched diet and instructed on specific types and quantities of foods to be consumed,