Mechanism and Potential of Egg Consumption and Egg Bioactive Components on Type-2 Diabetes

Abstract

Type-2 diabetes (T2D) is one of the major global health challenges and a substantial economic burden. Egg and egg-derived components have been indicated to possess antioxidant, anti-inflammatory, anti-hypertensive, immunomodulatory, and anti-cancer activities. However, the scientific evidence about the benefits of egg on T2D is debatable. The relationship between egg consumption and the risk of T2D from observational epidemiological studies is not consistent. Interventional clinical studies, however, provide promising evidence that egg consumption ameliorates the risk of T2D. Current research progress also indicates that some egg components and egg-derived peptides might be beneficial in the context of T2D, in terms of insulin secretion and sensitivity, oxidative stress, and inflammation, suggesting possible application on T2D management. The current review summarizes recent clinical investigations related to the influence of egg consumption on T2D risk and in vivo and in vitro studies on the effect and mechanism of egg components and egg-derived peptides on T2D.

Nutritional Viewpoints on Eggs and Cholesterol

“…In the US population, eggs are often consumed with red or processed meat, refined grains, and sugary beverages. Therefore, heterogeneity in the response may be attributable to dietary patterns [4,105]. The same trend was observed in Korean T2DM patients, and higher egg consumption increased the risk for CVD, thus providing a basis for the development of an optimal dietary cholesterol intake guideline for the Korean population [109].…”

“…In observation studies reported from several countries, no association is observed between egg consumption and T2DM in healthy persons or no hazardous in T2DM patients [3,4,9,[97][98][99][100][101]. In some cases, egg consumption lowers the risk of T2DM or ameliorates glycemic control [96,[102][103][104][105][106][107]. In contrast, several studies indicate a positive association between egg consumption and T2DM risk [92,98,[108][109][110].…”

“…However, the mechanism for preventing T2DM pathogenesis by eggs is not totally recognized in all related areas of diseases, and egg consumption remained a plausible risk factor for T2DM [97]. In the meta-analysis of international interventions, egg consumption reduced risk for T2DM, and it is speculated that the egg-derived peptide may take part in such function [105]. Egg consumption was inversely related to the risk of incident T2DM in men but not in women, indicating gender differences in the relationship between egg consumption and disease risk.…”

Egg consumption and health outcomes: a global evidence mapping based on an overview of systematic reviews

“…These conflicting findings may be caused by differences in dietary patterns and socioeconomic factors. Another explanation could be that eggs may also offer some protective effect against diabetes: egg white hydrolysate, lutein, zeaxanthin, and angiotensin I-converting enzyme inhibitory tripeptides from eggs have been shown to protect against glucose and insulin resistance, oxidative stress, and inflammation in the context of type 2 diabetes (53).…”

Deciphering the Riddles in Nutrition and Cardiovascular Disease

“…117,118 The debate on the role of eggs for CVD prevention would remain largely as the increases of total and LDL cholesterol levels undoubtedly translate into either neutral or harmful CVD outcomes in different clinical trials and metanalyses. [119][120][121][122] It must be acknowledged that SFA are diverse compounds with variable effects on CHD risk depending on many factors apart from the dietary SFA intake, such as the SFA status, biomarkers and the carbon length of the SFA. 123 Genetic factors contribute to the risk of CHD related to the dietary intake of C-18 fatty acid.…”