Eggs are considered as food of high nutritional value for humans and are widely consumed worldwide.
Eggs are the excellent source of high-quality protein with good digestibility.
They are the major source of :
- Dietary cholesterol (~200 mg/ egg)
- Saturated (~1.5 g/ egg)
- Polyunsaturated (~0.7 g /egg)
- Monounsaturated (~1.9 g/ egg) fatty acids.
- An egg does not contain any fibre, and its carbohydrates content is low (0.7%).
- Eggs are rich in many essential nutrients (including choline, iron and vitamins A, D, B12, B1, and B2), minerals, and carotenoids.
- Eggs provide relatively low calories (70 calories per egg).
- Eggs are good food for humans due to its perfect balance and diversity of the nutrients.
But the primary concern is the role of egg consumption concerning increased blood cholesterol and increasing the risk for cardiovascular disease (CVD).
Most of the studies showed that there is no evidence of a significant association between dietary cholesterol with eggs and an increase in plasma cholesterol (1).
But it depends on the individual. In some people who are hyper responders, the increase in blood cholesterol is high.
One of the recent studies showed that consumption of 6 to 12 eggs per week, along with a healthy diet did not increase heart disease in type 2 diabetes patients (2).
The Canadian Diabetes Association advise that people with diabetes may eat 2 eggs per day as part of a high-protein, low-saturated fat and energy-reduced diet (3).
The Australian National Heart Foundation suggests a maximum of 6 eggs/wk (4). The American Diabetes Association recommends that individuals with type 2 diabetes consume fewer than 300 mg per day of dietary cholesterol (5).
Remember, one egg contains approximately 200 mg of cholesterol.
So diabetic patients can eat one whole egg safely along with low saturated fat and overall calorie restriction and adequate fresh fruits and vegetables along with regular physical activity and maintenance of healthy body weight for the better health.
