Egg Consumption Poses Risks for Diabetic ...(finding which has not been presented any...),Health

In an accompanying editorial published in the journal, Dr. Robert H. Eckel, a professor of physiology and biophysics at the University of Colorado and co-chair of both the Cardiometabolic Health Congress and the Committee on Cardiovascular and Metabolic Diseases, echoed some of McNamara's comments and called for more research to validate the study findings.

"Eggs are like all other foods -- they are neither 'good' nor 'bad', and they can be part of an overall heart-healthy diet," Eckel said. But he suggested that those wary of the high cholesterol content in whole eggs might want to skip yolks in favor of egg whites, which are ripe with protein, riboflavin and selenium.

And Lona Sandon, a registered dietician and assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center at Dallas, said that "the white part of the egg is the gold standard for protein."

"It contains all the essential immunoacids that your muscle needs for building," she said. "It's better than beef even. And it's one of the cheapest sources of protein as well. There are some good things in the yolk as well. But for someone who has had their cholesterol measured and found to have high LDL, the American Heart Association and the American Dietetic Association say watch your egg consumption, and try not to consume more than two yolks per week."

More information

For additional information on nutrition and diabetes, visit the American Diabetes Association.

SOURCES: Luc Djousse, M.D, associate epidemiologist, Brigham and Women's Hospital, and assistant professor, Harvard Medical School, Boston; Donald McNamara, executive director, Egg Nutrition Center, Wa
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