Eating eggs could be beneficial for people with type 2 diabetes, new Australian research suggests.

This is contrary to previous advice which stated that people with diabetes should limit consumption of eggs to minimise the risk of cardiovascular (heart and blood vessel) disease. The accepted wisdom was that because eggs are high in cholesterol, they weren't a good option for people trying to keep their cholesterol levels down.

However, University of Sydney researchers have shown eggs can be included safely in the diet of people with type 2 diabetes, and may even be protective against obesity by providing a greater feeling of satiety (fullness).

The study compares 2 groups of people with prediabetes or type 2 diabetes; one on a high-egg diet (2 a day for 6 days a week) and one on a low-egg diet (less than 2 eggs per week).

The researchers measured the effect of these diets on cardiovascular and diabetes risk factors.

They found no significant difference in levels of cholesterol between the 2 groups after 3 months. That included total cholesterol, LDL (bad) cholesterol and HDL (good) cholesterol.

Both groups had similar protein intake, but the high-egg group reported less hunger and greater fullness after breakfast, after eating eggs.

“Our findings show that eggs are not dangerous in the context of a healthy diet, but that people with type 2 diabetes could actually benefit from eating them, as eggs are a nutritious and convenient way of improving intake of protein and micronutrients like carotenoids (for eye health), arginine (for healthy blood vessels), and folate (for healthy pregnancies and heart health)”, they said.

Last Reviewed: 07/08/2015



Fuller NR, et al.
The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial.
Am J Clin Nutr First published February 11, 2015, doi: 10.3945/​ajcn.114.096925.