[스크랩] 매주 계란 4개, 당뇨병 위험 37％낮춘다

 

 

 

Eating eggs reduces risk of type 2 diabetes, study indicates

매주 계란 4개, 당뇨병 위험 37%낮춘다

 

Date:April 2, 2015

Source:University of Eastern Finland

 

계란에는 콜레스테롤이 많이 들어있어 지나치게 먹으면 고지혈증으로 인한 포도당 대사장애로

당뇨병 위험이 높아지는 것으로 알려져 있다.

그러나 적당히 먹으면 오히려 당뇨병 위험을 크게 줄일 수 있다는 연구결과가 나왔다.

 

핀란드 동부대학(University of Eastern Finland)의 지르키 비르타넨 박사는

계란을 1주일에 4개 먹는 사람은 1개 정도 먹는 사람에 비해 당뇨병 발병률이 37% 낮다는 연구결과를 발표했다

 

'쿠오피오 허혈성 심장질환 위험인자 연구'(KIHD)에 참가하고 있는 남성 2천332명(42∼60세)을 대상으로

평균 19.3년에 걸쳐 진행된 조사 자료를 분석한 결과 이 같은 사실이 밝혀졌다고 비르타넨 박사는 말했다.

조사기간에 이들 중 432명이 당뇨병 진단을 받았다.

그러나 1주일에 계란을 4개 이상 먹었을 때는 당뇨병 위험이 더 이상 낮아지지 않았다.

참가자들의 체중, 흡연, 운동, 과일-채소 섭취 등 교란변수(confounding factors)들을 고려했지만

이 결과에는 변함이 없었다. 

 

계란에는 콜레스테롤 외에 포도당 대사와 만성 염증에 좋은 영향을 미치는 많은 성분들이 들어있기 때문에

당뇨병 억제 효과가 나타나는 것으로 보인다고 비르타넨 박사는 설명했다.

 

이 연구결과는 식품의 전체적인 건강효과는 콜레스테롤 같은 식품에 함유돼 있는

특정 성분만 가지고 평가할 수 없음을 보여주는 것이다.  

이 연구결과는 미국의 '임상영양학 저널'(American Journal of Clinical Nutrition) 최신호에 발표됐다. 

 

 

<사진;dailyhealthpost>

 

 

Egg consumption may reduce the risk of type 2 diabetes, according to new research from the University of Eastern Finland. The findings were published in American Journal of Clinical Nutrition.

Type 2 diabetes is becoming increasingly widespread throughout the world. Research has shown that lifestyle habits, such as exercise and nutrition, play a crucial role in the development of the disease. In some studies, high-cholesterol diets have been associated with disturbances in glucose metabolism and risk of type 2 diabetes. In contrast, in some experimental studies, the consumption of eggs has led to improved glucose balance, among other things. However, there is no experimental data available on the effects of egg consumption on the incidence of type 2 diabetes. In population-based studies, too, the association between egg consumption and type 2 diabetes has been investigated only scarcely, and the findings have been inconclusive. Egg consumption has either been associated with an elevated risk, or no association has been found.

The dietary habits of 2,332 men aged between 42 and 60 years were assessed at the baseline of the Kuopio Ischaemic Heart Disease Risk Factor Study, KIHD, at the University of Eastern Finland in 1984-1989. During a follow-up of 19.3 years, 432 men were diagnosed with type 2 diabetes.

The study found that egg consumption was associated with a lower risk of type 2 diabetes as well as with lower blood glucose levels. Men who ate approximately four eggs per week had a 37 per cent lower risk of type 2 diabetes than men who only ate approximately one egg per week. This association persisted even after possible confounding factors such as physical activity, body mass index, smoking and consumption of fruits and vegetables were taken into consideration. The consumption of more than four eggs did not bring any significant additional benefits.

A possible explanation is that unlike in many other populations, egg consumption in Finland is not strongly associated with unhealthy lifestyle habits such as smoking, low physical activity or consumption of processed meats. In addition to cholesterol, eggs contain many beneficial nutrients that can have an effect on, for example, glucose metabolism and low-grade inflammation, and thus lower the risk of type 2 diabetes. The study also suggests that the overall health effects of foods are difficult to anticipate based on an individual nutrient such as cholesterol alone. Indeed, instead of focusing on individual nutrients, nutrition research ha  s increasingly focused on the health effects of whole foods and diets over the past few years.

  

 

 

 

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