Whether scrambled, poached, or boiled, eggs remain a beloved breakfast staple worldwide. Yet, emerging research from the University of South Australia reveals a potential downside: excessive egg intake may heighten diabetes risk.
This longitudinal study, spanning 1991 to 2009 and conducted with China Medical University and Qatar University, is the first to examine egg consumption patterns in a large cohort of Chinese adults. Results showed that those consuming one or more eggs daily (about 50 grams) faced a 60% higher risk of developing diabetes.
"Diet is a known, modifiable factor in type 2 diabetes onset, making it crucial to identify dietary influences on rising prevalence," says Dr. Li, lead researcher.
"While egg-diabetes links have been debated, our study tracked long-term intake against fasting blood glucose levels in humans."
"We found higher consumption—over 38 grams daily—increased diabetes risk by 25% in Chinese adults. Those averaging more than 50 grams (one egg) per day saw a 60% rise."
The association was stronger in women than men.
Dr. Li notes these findings indicate a positive link between high egg intake and diabetes risk in this population, though further research is needed to establish causality.
