Egg consumption may increase risk of type 2 diabetes

   Korean researchers examined egg consumption in relation to the incidence of cardiovascular disease (CVD) and type 2 diabetes by conducting a meta-analysis of prospective cohort studies, and found a possible risk.

   They conducted a systemic literature review of published studies cited in PubMed from 1980 to 2011. Additional information was retrieved through Google search or a hand review of relevant articles.

   Among the eight eligible studies reporting on overall CVD, ischemic heart disease (IHD), stroke, and type 2 diabetes, compared to those who consumed eggs less than once a week the pooled HRs of participants who ate one egg per day or more were 0.94 (confidence interval [CI], 0.87 to 1.02) for overall CVD; 0.94 (CI, 0.82 to 1.07) for IHD; 0.95 (CI, 0.83 to 1.09) for stroke; and 1.56 (CI, 1.16 to 2.11) for type 2 diabetes.

   “Evidence generated from this meta-analysis suggests that egg consumption is not associated with the risk of CVD,” the researchers concluded. “However, the possibility of egg consumption increasing the risk of type 2 diabetes cannot be excluded.”