Egg Consumption Increases Risk for Type 2 Diabetes

Consuming three or more eggs per week increases an American's risk for type 2 diabetes, according to a meta-analysis published in the American Journal of Clinical Nutrition. Researchers analyzed 12 cohort studies that encompassed over 200,000 participants and their egg consumption and risk for type 2 diabetes. In the United States, those who consumed the most eggs experienced a 39 percent higher risk for diabetes, compared with those who consumed the least. In studies conducted outside the United States, egg consumption was not associated with diabetes risk. Other dietary habits may contribute to the elevated risk, including common consumption of processed meats with eggs.