Diabetes and eggs

Q. My husband has type 2 diabetes and has started eating two eggs about three times a week. He’s looking to fill up on low-carb foods he likes. But I’ve read that eggs may not be a good idea for people with diabetes. Should he cut back?

A. People with diabetes are particularly vulnerable to any adverse effect from total or “bad” LDL cholesterol levels, and eggs do have a slight tendency to raise them both. A study from Harvard found an increased risk of heart disease among people with diabetes who ate one or more eggs a day. Still, cholesterol-rich foods like eggs (with the yolks) raise cholesterol levels far less than saturated fats in meat and full-fat dairy products. Is someone with diabetes, who has low levels of total cholesterol and LDL cholesterol, at risk from eating six eggs a week? I know of no good information on that. To be safe, I would suggest that your husband cut back to three eggs a week. He might also see whether he likes the products made with just egg whites; without the yolk, eggs don’t have any cholesterol.

— Anthony L. Komaroff, M.D.
Editor in Chief, Harvard Health Letter

One of the biggest concerns for people with diabetes is their diet. Healthy Eating for Type 2 Diabetes takes the guesswork out of meal time, providing healthy eating strategies to prevent and treat the most common form of diabetes—Type 2 diabetes. The special report from Harvard Medical School includes meal plans, physical activity ideas, and 40 original recipes to get you on the path to healthy eating and living.

Are you Living With Diabetes? Connect with others with similar health concerns and issues. Click here to join the group.