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Egg Consumption Increases Risk for Type 2 Diabetes

Categories: Articles,Christian Hjortland


Cohort studies published in the American Journal of Clinical Nutrition shows that eating 3 eggs or more per week increases the risk of Type 2 Diabetes. 12 cohort studies in United States looked at about 220 000 subjects and 8911 cases of Diabetes Type 2. Those who ate the most eggs had 39% greater risk to develop Diabetes type 2, compared with those that had the lowest intake. Studies done outside United States did not show an increased risk.

Djoussé L, Khawaja OA, Gaziano JM. Egg consumption and risk of type 2 diabetes: a meta-analysis of prospective studies. Am J Clin Nutr. Published online January 6, 2016.

This good counsel was given in 1905, by Ellen G. White:
“As disease in animals increases, the use of milk and eggs will become more and more unsafe. An effort should be made to supply their place with other things that are healthful and inexpensive. The people everywhere should be taught how to cook without milk and eggs, so far as possible, and yet have their food wholesome and palatable.”  {CD 365.2}

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