After years of getting a bad rap, it seems eggs are finally getting some of the positive press they deserve. Eggs are an excellent source of protein, along with beneficial amino acids, B vitamins and healthy fats. But if that’s not enough, the following three studies may inspire you to add an omelet or two to your weekly menu—or to top that healthy salad with a little hard-boiled goodness.
- Reduced risk of type 2 diabetes
Researchers in Finland found that eating eggs was associated with a decreased risk of developing type 2 diabetes, possibly because eggs contain beneficial nutrients that play a role in healthy glucose metabolism. In a study involving more than 2,300 middle-aged men, those who ate approximately four eggs weekly had a 37% lower risk of type 2 diabetes than those who ate only one egg a week.
- Healthy weight management
An Australian study recently recruited 140 overweight men and women to study the effects of eggs on healthy weight management. Participants were divided into two groups—those who ate fewer than two eggs per week and those who ate two eggs a day, six days a week. Both groups were encouraged to eat similar amounts of protein, but those in the high egg consumption group said they weren’t as hungry overall and reported feeling more satisfied after meals.
- Better nutrient absorption
A Purdue University study determined that adding eggs to your salad may increase the absorption of the beneficial nutrients found in raw veggies. More than a dozen participants were asked to eat three different versions of a mixed-veggie salad: one with no eggs, one with one and a half eggs, and one with three eggs (each containing an even mixture of yolk and egg white). When eggs were added, researchers saw a notable improvement in the absorption of nutrients called carotenoids. Carotenoids—including beta-carotene and lycopene—are antioxidants and linked to better health and reduced inflammation.