To investigate researchers looked at nearly 4000 men and women participating in the Cardiovascular Health Study. All were at least 65 years old when they enrolled in the study.
During the 11-year follow-up, researchers found no relationship between any amount of egg consumption and increased risk of type 2 diabetes.
They also found no link between dietary cholesterol overall and diabetes risk.
Other studies that have linked eggs to diabetes have found an association with very high consumption, the researchers note, generally for eating seven or more eggs a week. However, on average, participants in this latest study ate less than one egg a week.
Researchers note that while eggs are a key source of dietary cholesterol, they also contain a number of other potentially beneficial nutrients including high quality protein, selenium and B vitamins.
The findings were published in the American Journal of Clinical Nutrition.
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