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Eggs don’t increase cardiovascular risk for people with diabetes

Raghu Kshitiz

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KATHMANDU — Consuming eggs don’t increase cardiovascular risk factors in people with pre-diabetes and Type 2 diabetes, according to a study in Australia that disprove the belief that eating eggs is harmful for heart health of patients of Type-2 diabetes.

Researchers at the University of Sidney’s Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders have found that eating up to 12 eggs per week for a year did not lead to increased heart disease.

Their findings, conducted over a period of 12 months during which the participants were put on a high egg (upto 12 eggs per week) diet or a low-egg (less than two eggs per week) diet, were published Monday in the American Journal of Clinical Nutrition.

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In a previous study published in 2015, the researchers found the number of eggs was safe during three months that researchers monitored cholesterol, blood sugar and blood pressure in participants. The new study was longer term, but conducted with the same participants between January 2013 and July 2014.

“Despite differing advice around safe levels of egg consumption for people with pre-diabetes and Type 2 diabetes, our research indicates people do not need to hold back from eating eggs if this is part of a healthy diet,” Dr Nick Fuller of the the University of Sydney said in a press release.

“A healthy diet as prescribed in this study emphasized replacing saturated fats [such as butter] with monounsaturated and polyunsaturated fats such as avocado and olive oil.”

The study included 128 participants diagnosed with prediabetes or Type 2 diabetes 18 years and old.

Participants, for the first three months, were asked to aim for a stable weight while adopting either a high-egg diet or a low-egg diet. At the end of the three months, no increase in the markers of cardiovascular diseases was observed.

Participants, while maintaining their weight, were broken into two groups — 66 participatns ate 12 eggs per week, and 62 participants ate less than two eggs per week. There was no difference in cardiovascular risk markers identified at the end of three months.

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For the next three months, the participants aimed at weight loss while still being on either high or low-egg diets. For another six months, the researchers followed up with the participants who followed the same diets, without showing any sign of increase in cardiovascular risk factors.

Participants kept the same egg diet for an additional three months, and then another six months. In every stage, both groups had no adverse changes to cardiovascular risk markers, while also extending equivalent weight loss. Their goal was 500 calories less than their estimated energy requirements for weight maintenance.

The researchers said the new study supports the assumed health benefits of eggs, including being a source of protein and micronutrients that support a broad range of health factors, including the intake of fat and carbohydrates, eye and heart health, health blood vessels and health pregnancies.

With Agency Inputs

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Suicide can’t be predicted by asking about suicidal thoughts : Study

Gorkha Post

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Most people who died of suicide deny they experience suicidal thoughts when asked by doctors in the weeks and months leading up to their death, a major Australian study has found.

The findings, co-authored by clinical psychiatrist and Professor Matthew Large from UNSW’s School of Psychiatry, Sydney that published in the journal BJPsych Open The meta-analysis challenge the widely-held assumption that psychiatrists can predict who will suicide by asking if they are preoccupied with thoughts of killing themselves.

The study showed that 80% of patients who were not undergoing psychiatric treatment and who died of suicide reported not to have suicidal thoughts when asked by their psychiatrist or GP.

“If you meet someone who has suicidal ideation there is a 98 per cent chance that they are not going to suicide,” said Professor Large, an international expert on suicide risk assessment who also works in the emergency department of a major Sydney hospital.

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“But what we didn’t know was how frequently people who go on to suicide have denied having suicidal thoughts when asked directly,” he added.

“This study proves we can no longer ration psychiatric care based on the presence of suicidal thoughts alone. We need to provide high-quality, patient-centred care for everyone experiencing mental illness, whether or not they reveal they are experiencing suicidal thoughts,” Professor Large said.

About one in 10 people will have suicidal ideation in their lifetime. But the study showed suicidal ideation alone was not rational grounds for deciding who gets treatment and who does not, Professor Large said.

“We know that suicide feeling is pretty common and that suicide is actually a rare event, even among people with severe mental illness,” Professor Large added.

Suicidal ideation tells us an awful lot about how a person is feeling, their psychological distress, sometimes their diagnosis and their need for treatment but it’s not a meaningful test of future behaviour.

Suicidal feelings can fluctuate rapidly and people may suicide very impulsively after only a short period of suicidal thoughts.

But, people had good reasons not to disclose thoughts of suicide, fearing stigma, triggering over-reactions or upsetting family and friends, and being involuntarily admitted for psychiatric treatment, Professor Large said.

Professor Large emphasized that clinicians should not assume that patients experiencing mental distress without reporting suicidal ideas were not at elevated risk of suicide.

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