Eating eggs and high fat dairy products reduces diabetes risk

Eating four eggs a week reduces the risk of developing type 2 diabetes by a third, whilst consuming high fat dairy products can also lower your risk levels.
 A University of Eastern Finland led study has demonstrated that men who ate four eggs a week had a 37 per cent lower risk of developing type 2 diabetes than those who ate just one.
The research, which examined the eating habits of 2,332 men, aged between 42 and 60, also found a connection between egg consumption and lowered blood sugar levels.
The scientists found that the links remained strong, even when variations in physical activity, body mass index, smoking and fruit and vegetable consumption were accounted for.
Eating more than four eggs a week was not shown to bring any extra benefits and those who already have type 2 diabetes should not increase their egg intake.
This research comes as another group of Scandinavian scientists claim that eating full-fat dairy products can also cut the risk of developing the disease. Those who eat high fat dairy products have a 23 per cent lower risk of developing the disease, according to researchers at Lund University, Sweden.