Initial trial efforts had participants aim to maintain weight while undergoing a 12 egg per week or less than 2 eggs per week diets, at the end of three months findings showed no difference in markers for cardiovascular risks.
In an additional 3 month study period the same participants continued the same diets, then again for a further 6 months, totalling in all 12 months on the high or low egg diets who were followed by the researchers.
During all stages both groups did no display any adverse changes in markers for cardiovascular risks, and they all successfully achieved equivalent weight loss regardless of which egg level diet they were on. The extended study tracked factors such as blood sugar, cholesterol, and blood pressure among others in range of cardiovascular risks and were not able to find any significant differences between the two diets.
Findings show that despite differencing advice on egg consumption for diabetic patients research indicates individuals do not need to refrain from egg consumption as a healthy part of a diet. Eggs themselves are high in dietary cholesterol, but results show eggs consumption has little effect on cholesterol levels in the blood and no impact on weight. Both groups of egg diets lost equivalent amounts of weight, and continued to lose weight even after the extended three month weight loss phase ended.
Findings of the study are important due to potential health benefits of eggs which are a good source of micronutrients and protein that support a variety of dietary factors including helping to regulate intake of carbohydrates and fat, heart and eye health, healthy pregnancy, and healthy blood vessels.
