Go Easy On Eggs: Diabetes-Related Egg Consumption

Scrambled, poached or boiled eggs are a popular breakfast food around the world. Yet the health benefits of the humble egg may not be all of them, as new research from the University of South Australia shows that excessive egg consumption can increase the risk of diabetes.

Conducted in collaboration with China Medical University and Qatar University, the longitudinal study (1991-2009) is the first to evaluate egg consumption in a large sample of Chinese adults.

It found that people who regularly consumed one or more eggs per day (equivalent to 50 grams) increased their risk of diabetes by 60%.

With the prevalence of diabetes in China now exceeding 11%, higher than the global average of 8.5%, diabetes has become a serious public health concern.

The economic impact of diabetes is also significant, accounting for 10% of global health expenditure ($ 760 billion). In China, diabetes-related costs exceeded $ 109 billion.

Epidemiologist and public health expert, UniSA’s Dr Ming Li, says rising diabetes is a growing concern, especially in China, where changes to the traditional Chinese diet have an impact on health.

“Diet is a known and modifiable factor that contributes to the onset of type 2 diabetes, so it is important to understand the range of dietary factors that could affect the increasing prevalence of the disease,” says Dr. There.

“China has undergone a substantial nutritional transition in the past few decades that has seen many people abandon a traditional diet consisting of grains and vegetables, to a more elaborate diet that includes greater amounts of meat, snacks and high-energy food.

“At the same time, egg consumption has also steadily increased; from 1991 to 2009, the number of people eating eggs in China nearly doubled *.

“While the association between egg eating and diabetes is often debated, this study aimed to assess people’s long-term egg consumption and their risk of developing diabetes, as determined by fasting blood sugar.

“What we found is that higher long-term egg consumption (greater than 38 grams per day) increases the risk of diabetes among Chinese adults by about 25%.

“Additionally, adults who regularly ate a lot of eggs (more than 50 grams, or equivalent to one egg, per day) had a 60 percent increased risk of diabetes.”

The effect was also more pronounced in women than in men.

Dr. Li says that while these findings suggest that increased egg consumption is positively associated with diabetes risk in Chinese adults, more research is needed to explore causal relationships.

“To defeat diabetes, a multifaceted approach is needed that not only includes research, but also a clear set of guidelines to help inform and guide the public. This study is a step towards that long-term goal.”

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Notes for editors:

• * Between the years 1991-2009, researchers found that the average daily consumption of eggs increased continuously from 16 grams in 1991-93, to 26 grams in 2000-04 and 31 grams in 2009.
• The study population included 8545 adults (mean age 50 years) who participated in the China Health and Nutrition Survey.
• International egg consumption in the same period was:
  • 33.65 g / day in Europe
  • 28.43 g / day in America
  • 20.56 g / day in Asia
  • 21.45 g / day worldwide
  • 18.20 g / day in Oceania (including Australia)
  • 5.93 g / day in Africa.
• Wang, Y., Li, M., and Zumin, S. (2020) “Higher egg consumption associated with increased risk of diabetes in Chinese adults – China Health and Nutrition Survey” in British Journal of Nutrition. Online access.

Media contact: Annabel Mansfield T: +61 8 8302 0351 M: +61 417 717504

E: [email protected]

Researcher: Dr Ming Li T: +61 8 8302 1051 E: [email protected]