研究证实每周吃12个鸡蛋不会增加心血管疾病风险，尽管建议相互矛盾

Eggs not linked to cardiovascular risk, despite conflicting advice

 

糖尿病前期或2型糖尿病患者没有额外的风险。

日期:2018年5月7日

来源:悉尼大学

简介:

一项新的研究发现，每周吃12个鸡蛋并不会增加患糖尿病前期或2型糖尿病患者的心血管危险因素，尽管世界各地的饮食建议相互矛盾。

 

　

　

完整的故事

悉尼大学(University of Sydney)的研究人员致力于帮助人们在食用鸡蛋的问题上解决相互矛盾的饮食建议。一项新的研究发现，一年中每周吃12个鸡蛋并不会增加糖尿病前期和2型糖尿病患者的心血管风险因素。

 

这项研究发表在《美国临床营养学杂志》(American Journal of Clinical Nutrition)上，该研究延续了此前的一项研究，该研究在三个月的时间里发现了类似的结果。

 

这项是由英国博登肥胖、营养、运动和饮食失调研究所的尼克·富勒博士领导的，与悉尼大学悉尼医学院和皇家王子阿尔弗雷德医院共同进行的研究。

 

在最初的试验中，参与者的目标是在开始一个高鸡蛋(每周12个鸡蛋)或低鸡蛋(每周少于两个鸡蛋)的情况下保持体重，而在三个月后确定的心血管风险标志物没有差异。

 

同样的参与者在继续他们的高或低的鸡蛋消费的同时，又开始了一个额外的三个月的减肥食谱。在接下来的6个月里——总共长达12个月——参与者被研究人员跟踪，并继续他们的高或低的鸡蛋摄入量。

 

富勒博士解释说，在所有阶段，两组患者的心血管风险指标都没有出现任何不良变化，也实现了同等的减肥效果——尽管他们的鸡蛋摄入量不一样。

 

富勒博士说:“尽管针对糖尿病前期和2型糖尿病患者的鸡蛋消费安全水平有不同的建议，但我们的研究表明，如果这是健康饮食的一部分，人们不需要停止食用鸡蛋。”

 

他补充说:“本研究中规定的健康饮食强调以单一不饱和脂肪和多不饱和脂肪(如鳄梨和橄榄油)取代饱和脂肪(如黄油)。”

 

这项延长的研究追踪了一系列心血管危险因素，包括胆固醇、血糖和血压，在高鸡蛋和低鸡蛋组之间的结果没有显著差异。

 

“虽然鸡蛋本身富含膳食胆固醇, 2型糖尿病患者往往有较高的“坏”的低密度脂蛋白(LDL)胆固醇——这项研究支持现有研究表明食用鸡蛋对食用者的血胆固醇水平几乎没有影响,“富勒博士解释道。

富勒博士说，这项研究的结果很重要，因为鸡蛋对糖尿病前期和2型糖尿病患者以及普通人群的潜在健康益处。

　

　

　

“鸡蛋是蛋白质和微量营养素的来源，可以支持一系列的健康和饮食因素，包括帮助调节脂肪和碳水化合物的摄入，眼睛和心脏健康，健康的血管和健康的怀孕。”

　

　

　

 

富勒博士说，不同的鸡蛋饮食似乎也对体重没有影响。

 

他说:“有趣的是，高鸡蛋和低鸡蛋饮食的人减掉了等量的体重，在三个月的减重阶段结束后，体重继续减轻。”

 

故事来源: Materials provided by University of Sydney. Note: Content may be edited for style and length.

 

Eggs not linked to cardiovascular risk, despite conflicting advice

No extra risk for people with pre-diabetes or type 2 diabetes

Date: May 7, 2018

Source: University of Sydney

Summary:

Eating up to 12 eggs a week does not increase cardiovascular risk factors in people with pre-diabetes or type 2 diabetes, new research finds -- despite conflicting dietary advice continuing around the world.

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FULL STORY

 

Fresh chicken eggs.

Credit: © leekris / Fotolia

University of Sydney researchers aim to help clear up conflicting dietary advice around egg consumption, as a new study finds eating up to 12 eggs per week for a year did not increase cardiovascular risk factors in people with pre-diabetes and type 2 diabetes.

 

Published in the American Journal of Clinical Nutrition today, the research extends on a previous study that found similar results over a period of three months.

 

Led by Dr Nick Fuller from the University's Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders at the Charles Perkins Centre, the research was conducted with the University of Sydney's Sydney Medical School and the Royal Prince Alfred Hospital.

 

In the initial trial, participants aimed to maintain their weight while embarking on a high-egg (12 eggs per week) or low-egg (less than two eggs per week) diet, with no difference in cardiovascular risk markers identified at the end of three months.

 

The same participants then embarked on a weight loss diet for an additional three months, while continuing their high or low egg consumption. For a further six months -- up to 12 months in total -- participants were followed up by researchers and continued their high or low egg intake.

 

At all stages, both groups showed no adverse changes in cardiovascular risk markers and achieved equivalent weight loss -- regardless of their level of egg consumption, Dr Fuller explained.

 

"Despite differing advice around safe levels of egg consumption for people with pre-diabetes and type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet," Dr Fuller said.

 

"A healthy diet as prescribed in this study emphasised replacing saturated fats (such as butter) with monounsaturated and polyunsaturated fats (such as avocado and olive oil)," he added.

 

The extended study tracked a broad range of cardiovascular risk factors including cholesterol, blood sugar and blood pressure, with no significant difference in results between the high egg and low egg groups.

 

"While eggs themselves are high in dietary cholesterol -- and people with type 2 diabetes tend to have higher levels of the 'bad' low density lipoprotein (LDL) cholesterol -- this study supports existing research that shows consumption of eggs has little effect on the levels of cholesterol in the blood of the people eating them," Dr Fuller explained.

 

Dr Fuller said the findings of the study were important due to the potential health benefits of eggs for people with pre-diabetes and type 2 diabetes, as well as the general population.

 

"Eggs are a source of protein and micronutrients that could support a range of health and dietary factors including helping to regulate the intake of fat and carbohydrate, eye and heart health, healthy blood vessels and healthy pregnancies."

 

The different egg diets also appeared to have no impact on weight, Dr Fuller said.

 

"Interestingly, people on both the high egg and low egg diets lost an equivalent amount of weight -- and continued to lose weight after the three month intended weight loss phase had ended," he said.

 

Story Source:

 

Materials provided by University of Sydney. Note: Content may be edited for style and length.

 

Journal Reference:

 

Nicholas R Fuller, Amanda Sainsbury, Ian D Caterson, Gareth Denyer, Mackenzie Fong, James Gerofi, Chloris Leung, Namson S Lau, Kathryn H Williams, Andrzej S Januszewski, Alicia J Jenkins, Tania P Markovic. Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase. The American Journal of Clinical Nutrition, 2018; DOI: 10.1093/ajcn/nqy048

 

Eggs not linked to cardiovascular risk, despite conflicting advice: No extra risk for people with pre-diabetes or type 2 diabetes -- ScienceDaily  https://www.sciencedaily.com/releases/2018/05/180507074212.htm