date:Jan 04, 2019
blood that predicted a higher risk of developing type 2 diabetes, including the amino acid tyrosine.
The study suggests some plausible mechanisms which could at least partly explain the inverse association between egg intake and the previously observed lower risk of developing type 2 diabetes.
Although it is too early to draw any causal conclusions, we now have some hints about certain egg-related compounds that may have a role in type 2 diabetes development. Further detailed investigations wi