A 14-year study in Korea involving over 7,000 adults reported that for adult men, eating 2-4 servings of eggs a week led to a 40% lower risk of diabetes.
Eating just one egg per day was enough to reduce risk.
This study did not find a connection between egg consumption and diabetes risk in women.
However, in a separate 12 week study involving 42 overweight or obese adults found that egg consumption was associated with a significant reduction in insulin resistance and improved fasting blood sugar levels.
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