A controversial subject for sure....as I am slightly reactive to eggs (both yolk and white) I tend to eat them once or twice a week and try to stay away from too many baked goods, containing eggs, therefore I cannot comment on this from personal experience...
I do, however wish to point out that research is subjective and many of the variants are not covered here, like were the people eating organic or conventional eggs....there is a difference between what free range chickens and conventional chickens eat and are fed. The linoleic acid content in conventional eggs will be way higher etc. (more inflammatory)
I always recommend eating eggs from free range chickens that have not been consuming GMO corn and I also like to know where my organic eggs are coming from.
Having said that....
You decide how this fits or feels for you.
A Beloved Food That Surprisingly Has Been Found to Contribute to Diabetes
Over the last few years I started seeing an unanticipated trend that totally took me by surprise. The trend was totally fit individuals who were eating three to six eggs a day were developing Type 2 Diabetes (T2D) confirmed with an elevated Hemoglobin A1c levels ranging from 5.8 to 6.2.!
The A1C test—also known as the hemoglobin A1C or HbA1c test—is a simple blood test that measures your average blood sugar levels over the past 3 months. It's one of the commonly used tests to diagnose prediabetes and diabetes, and is also the main test to help you and your health care team manage your diabetes.
My Research And Discovery on The Relationship Between Increased Egg Consumption and the Trend Toward Diabetes
According to a study published 2021 in the British Journal of Nutrition, consuming one or more eggs per day may increase the risk of diabetes by 60%!.
Researchers compared egg consumption with blood glucose levels in more than 8,000 participants from the China Health and Nutrition Survey. Those who habitually consumed the most eggs increased their risk for diabetes when compared to those who ate the fewest eggs.
A study published in Nutrition found an increased risk for diabetes and high cholesterol among Chinese women, while research published in Circulation found a link between higher egg consumption and prevalence of diabetes mellitus and hypertension.
Although an older study, the medical journal, Circulation from a meta-analysis and data from the Physicians' Health Study and Women's Health Study showed an increased risk for diabetes of up to 77% with seven or more eggs consumed per week.
Higher egg consumption was associated with higher blood glucose in subjects with T2D.
What the Medical Literature is Leaning Toward as it Relates to Diabetes and Eggs
Many studies, including meta-analyses, systematic reviews, case-control studies, and large-scale epidemiological studies, all point in the same direction.
Eating eggs increases your risk for the development of type 2 diabetes, heart disease, diabetes complications, and all-cause mortality.
Whether you are currently living with diabetes, consuming an increased number of eggs per week can significantly elevate your risk for developing diabetes and its health related complications such as cardiovascular disease and kidney disease.
Dr. Grisanti's Comments:
My analysis of the research was an eye-opener and to be quite honest if it wasn't for the fact that I was seeing what appeared to be perfectly fit patients exhibiting elevated Ha1c with a possible correlation of increased egg consumption, I would have been doubtful on the conclusions of these studies.
I suggest limiting egg consumption to three eggs per week
I found the following short video from Michael Greger M.D. FACLM (author of How Not to Die and his most recent book, How Not to Age) a good summary on this important topic.
https://nutritionfacts.org/video/eggs-and-diabetes/
** As a side note, I realize that there will be egg proponents that will debate me and show me other peer reviewed studies negating the contents of my article. My response will be the fact that I see the true evidence with real patients and not simply some conflicting studies. I prefer to err on the side of being cautious and do no harm.
This is a controversial topic with two opposing sides and I have done my due diligence and weighed out the evidence and I believe over abundance of egg consumption should be carefully curtailed as to be 100% certain you are doing no metabolic damage to yourself and your patients.
If you are staunch advocate of increased egg consumption, I simply say, do the benefits out weigh the risk.
Again what I have observed in clinical practice with real patients, the lab tests do not lie and with no evidence of other reasons for compromised glucose metabolism (diabetes), I report that eggs may indeed be the culprit.
I will continue to report on my findings as I continue to monitor my patients.
References:
https://pubmed.ncbi.nlm.nih.gov/33028452/
https://pubmed.ncbi.nlm.nih.gov/20471806/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4861752/
https://europepmc.org/article/med/33028452
https://pubmed.ncbi.nlm.nih.gov/26739035/
https://pubmed.ncbi.nlm.nih.gov/19017774/
https://link.springer.com/article/10.1007/s00394-017-1566-0
//www.functionalmedicineuniversity.com/Harvard-egg-diabetes.pdf
** Always consult with a physician or healthcare practitioner with significant integrative or functional medicine training before starting any of the above recommendations.
You can find a qualified and certified functional medicine practitioner by going to: www.FunctionalMedicineDoctors.com
The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Grisanti and his functional medicine community. Dr. Grisanti encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. Visit www.FunctionalMedicineUniversity.com for more information on our training in functional medicine. Look for practitioners who have successfully completed the Functional Medicine University's Certification Program (CFMP) www.functionalmedicinedoctors.com. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Dr. Grisanti is required
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