The study showed that people who ate five or more eggs per week had a 28 percent lower risk of diabetes and a 32 percent lower risk of high blood pressure compared to those who ate less than 0.5 eggs per week.

The other day, Researchers from Boston University in the United States published an article entitled "Egg Intake Is Associated with Lower Risks of Impaired Fasting Glucose and High" in the nutrition journal Nutrients Blood Pressure in Framingham Offspring Study Adults "research paper.

For the study, researchers analyzed participants in the Framingham Heart Study's Offspring cohort, a total of 2,349 adults aged 30-64 years, using dietary records over four years of follow-up to analyze the association between egg consumption and cardiometabolic risk factors such as hypertension and diabetes.

Participants were divided into three groups based on egg intake: <0.5 eggs per week, 0.5 to 5 eggs per week, and ≥5 eggs per week.

The study found that fasting blood glucose concentrations were on average 3.7 mg/dL lower in those who ate five or more eggs per week compared to those who ate less than 0.5 eggs per week, an effect that was stronger in overweight individuals than in normal-weight individuals.

Eating five or more eggs per week was also associated with lower systolic blood pressure, with those who ate five or more eggs per week having a 2.5 percent lower systolic pressure compared to those who ate less than 0.5 eggs per week, an effect that was more pronounced in men.

The results showed that people who ate five or more eggs per week had a 28 percent lower risk of diabetes and a 32 percent lower risk of high blood pressure compared to those who ate less than 0.5 eggs per week.

In addition, the beneficial effects of eggs on fasting blood glucose and blood pressure were reinforced when they were consumed with higher intakes of dairy products, fish, dietary fiber, fruits, and non-starchy vegetables.

In particular, when eggs were combined with dietary patterns such as more fiber, fish, and whole grains, diabetes risk was significantly reduced by 26-29%. When eggs are combined with dietary patterns such as more dairy products, fish, fiber, fruits and non-starchy vegetables, the risk of high blood pressure is reduced by 25-41 percent.

The researchers said that while the study suggests eggs may have a cumulative effect on blood pressure and fasting blood sugar levels, it does not mean they prevent the development of heart disease. The development of heart disease depends more on high cholesterol, high blood pressure and genetic determinants.

In summary, the study suggests that moderate egg consumption may have a beneficial effect on the long-term risk of blood sugar and blood pressure, and in combination with other healthy dietary patterns, regular egg consumption has an even more significant long-term benefit.

In fact, in view of the "health impact of eggs" related research, there are also many scientific research teams in our country. In 2021, a study published by the team of Academician Gu Dongfeng of Fuwai Hospital of the Chinese Academy of Medical Sciences believes that eating 3-6 eggs per week can significantly improve blood lipid metabolism. In May 2022, a research team from the Peking University School of Public Health published a new study in the British scientific journal E-Life, revealing the role of plasma metabolites in the relationship between egg intake and cardiovascular disease risk in the Chinese population. The study concluded that moderate egg consumption (about one per day) can alter the amount of heart-healthy metabolites in the blood, with 14 metabolite changes associated with a reduced risk of cardiovascular disease.