Eggs remain a standout amongst the most controversial food items. High intake of eggs has generally been debilitated, primarily because of their high cholesterol content. Notwithstanding, eggs are additionally a rich wellspring of numerous bioactive compounds that can have beneficial effects on health. This implies the well-being impacts of expending eggs are hard to decide dependent on their cholesterol content.
Previous studies have shown that eating roughly one egg per day was associated with a lower risk of developing type 2 diabetes among middle-aged men. Supporting the study- a new study by the University of Eastern Finland shows that consumption of one egg every day seems to associate with a blood metabolite profile that is related to a lower risk of type 2 diabetes.
Early Stage Researcher and lead author of the study Stefania Noerman said, “The purpose of the current study was to explore potential compounds that could explain this association using non-targeted metabolomics, a technique that enables broad profiling of chemicals in a sample.”
During the study, people who ate more eggs included certain lipid molecules in their blood samples that positively correlated with the blood profile of men who remained free of type 2 diabetes. Scientists also identified a few biochemical mixes in blood that anticipated a higher risk of developing type 2 diabetes, including the amino corrosive tyrosine.
Early Stage Researcher Noerman concludes said, “Although it is too early to draw any causal conclusions, we now have some hints about certain egg-related compounds that may have a role in type 2 diabetes development. Further detailed investigations with both cell models and intervention studies in humans that use modern techniques, such as metabolomics, are needed to understand the mechanisms behind physiological effects of egg intake.”
The study suggests some plausible mechanisms which could at least partly explain the inverse association between egg intake and the previously observed lower risk of developing type 2 diabetes.
The study is published in the journal Molecular Nutrition and Food Research.