Egg
metabolites in blood related to lower risk of type 2 diabetes
University of Eastern
Finland
Consumption of one egg
every day seems to associate with a blood metabolite profile that is related to
a lower risk of type 2 diabetes, a new study conducted in the University of
Eastern Finland shows. The findings were published in Molecular
Nutrition and Food Research.
Eggs remain one of the
most controversial food items. High intake of eggs has traditionally been
discouraged, mainly due to their high cholesterol content.
However, eggs are also a rich source of many bioactive compounds that can have beneficial effects on health. This means that the health effects of consuming eggs are difficult to determine based solely on their cholesterol content.
However, eggs are also a rich source of many bioactive compounds that can have beneficial effects on health. This means that the health effects of consuming eggs are difficult to determine based solely on their cholesterol content.
The investigators have
previously shown that eating roughly one egg per day was associated with a
lower risk of developing type 2 diabetes among middle-aged men participating in
the Kuopio Ischaemic Heart Disease Risk Factor Study in eastern Finland.
"The purpose of the current study was to explore potential compounds that could explain this association using non-targeted metabolomics, a technique that enables a broad profiling of chemicals in a sample," says Early Stage Researcher and lead author of the study Stefania Noerman from the University of Eastern Finland.
The study found that
the blood samples of men who ate more eggs included certain lipid molecules
that positively correlated with the blood profile of men who remained free of
type 2 diabetes. In addition, the researchers identified several biochemical
compounds in blood that predicted a higher risk of developing type 2 diabetes,
including the amino acid tyrosine.
The study suggests
some plausible mechanisms which could at least partly explain the inverse
association between egg intake and the previously observed lower risk of
developing type 2 diabetes.
"Although it is
too early to draw any causal conclusions, we now have some hints about certain
egg-related compounds that may have a role in type 2 diabetes development.
Further detailed investigations with both cell models and intervention studies in
humans that use modern techniques, such as metabolomics, are needed to
understand the mechanisms behind physiological effects of egg intake,"
Early Stage Researcher Noerman concludes.
