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STATEMENT BY THE EGG NUTRITION CENTER AND AMERICAN EGG BOARD
ON DIABETES CARE STUDY ON EGG CONSUMPTION
A large body of science
supports the beneficial role eggs play in a healthful diet. Eggs
provide high-quality protein for growth, muscle strength and energy and
promote weight management. Key nutrients found in eggs have also been
shown to reduce the risk of neural tube birth defects and promote eye
health. An article published in the November 2008 issue of Diabetes
Care that examined data collected in the Physicians’ Health Study I and
the Women’s Health Study found an association between egg intake and
increased incidence of type 2 diabetes¹. Given the large body of research
supporting the health and nutritional benefits of egg consumption, this
finding is unexpected. However, in light of the importance of this
research and its implications, further research is warranted to
replicate the finding and to identify potential physiological
mechanisms.
“Healthy adults can continue to enjoy eggs as part of a healthful
diet,” said registered dietitian Marcia Greenblum, Director of
Nutrition and Food Safety Education at the Egg Nutrition Center. “Eggs
provide many nutrients and make an important contribution to overall
diet quality. This study does not offer a biological mechanism to
explain the findings and fails to adequately address a number of known
factors which could have influenced the results.”
Statistical associations do not prove cause and effect. Rather, they
show relationships and are best used in guiding the direction of future
research. In the analysis reported in Diabetes Care, participants who
reported frequent egg consumption also had higher BMIs, were older,
more likely to smoke, reported greater consumption of alcohol, were
more likely to have hypertension, and – for women – reported higher
total calorie, saturated fat, trans fat and cholesterol intakes.
Therefore, it is important to consider that for the population included
in the analysis, egg intake could simply have been associated with less
healthful lifestyle behaviors overall. The study authors note several
limitations of the study design, including:
• Limited dietary intake data available for male subjects, which
restricted the researchers’ ability to control for intake from
nutrients associated with an increased risk of type 2 diabetes, such as
saturated fat
• One-time (baseline) estimation of egg consumption for female
participants
• Likelihood of other contributing lifestyle factors that weren’t
controlled for in the study
• Lack of applicability to the general population, as more than 90
percent of the subjects were Caucasian
The authors of this study note that eggs serve as a good source of
protein and other important nutrients, and that the observational
nature of the study design could have introduced factors that could
partly or completely explain the unexpected results. However, given the
incidence of type 2 diabetes and the implications of these
observations, further research is necessary to clarify the role of egg
intake and other lifestyle factors in this population.
For more information, visit www.incredibleegg.org
or www.enc-online.org.
About the American Egg Board (AEB) -
AEB is the U.S. egg producer's
link to the consumer in communicating the value of The incredible
edible egg™ and is funded from a national legislative checkoff on all
egg production from companies with greater than 75,000 layers, in the
continental United States. The board consists of 18 members and 18
alternates from all regions of the country who are appointed by the
Secretary of Agriculture. The AEB staff carries out the programs under
the board direction. AEB is located in Park Ridge, Ill. Visit
www.incredibleegg.org for more information.
About the Egg Nutrition Center (ENC) The Egg Nutrition Center (ENC) is
the health education and research center of the American Egg Board.
Established in 1979, ENC provides science-based information to health
promotion agencies, physicians, dietitians, nutritional scientists,
media and consumers on issues related to egg nutrition and the role of
eggs in the American diet. ENC is located in Washington, DC. Visit
www.enc-online.org for more information.
¹ Djousse L, et al.
Egg consumption and risk of type 2 diabetes in men and women. Diabetes
Care. Published online November 18, 2008.
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Did You Know?
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Eggs offer a number of
beneficial nutrients. One egg has 13 essential vitamins and minerals
and is an excellent source of choline and selenium and a good source of
high-quality protein, vitamin B 12, phosphorus and riboflavin. In
addition to providing one of the most affordable sources of
all-natural, high-quality protein, eggs provide a valuable source of
energy and help maintain and build the muscle tissue needed for
strength.
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New
studies presented at Experimental Biology 2009 enhance the growing body
of evidence supporting the nutritional benefits of eggs. Research
presented at the meeting demonstrates that choosing eggs for breakfast
can help adults manage hunger while reducing calorie consumption
throughout the day. Additional research shows that teens who choose a
protein-rich breakfast are less hungry and eat fewer calories at lunch.
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Florida
State University researchers examined the relationship between
cardiovascular disease (CVD) risk factors such as body mass index,
serum lipids and levels of high-sensitivity C-reactive protein
(hs-CRP), and the degree to which these factors are influenced by
dietary intake of fiber, fat and eggs. The study found:
• no relationship between egg consumption and serum lipid profiles,
especially serum total cholesterol, as well as no relationship between
egg consumption and hs-CRP
• a positive correlation between dietary trans-fat intake and CVD risk
factors, as well as a negative correlation between fiber and vitamin C
intake and CVD risk factors
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