Here’s an interesting study, dubbed the DIABEGG trial, in which a group of Australian researchers explored whether overweight people with Type 2 diabetes would benefit from eating more eggs to boost satiety and improve weight management. The only concern was, what would happen to their cholesterol levels?
Although the average hen’s egg contains around 200 milligrams of cholesterol, their total fat content isn’t high (5.2 grams) and is predominantly in the form of monounsaturated fats (51 percent) or polyunsaturated fats (16 percent) rather than the saturated fats, which are widely demonized (although steadily gaining admirers).
Sarah Brewer
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