Abstract
Type-2 diabetes (T2D) is one of the major global health challenges and a substantial economic burden. Egg and egg-derived components have been indicated to possess antioxidant, anti-inflammatory, anti-hypertensive, immunomodulatory, and anti-cancer activities. However, the scientific evidence about the benefits of egg on T2D is debatable. The relationship between egg consumption and the risk of T2D from observational epidemiological studies is not consistent. Interventional clinical studies, however, provide promising evidence that egg consumption ameliorates the risk of T2D. Current research progress also indicates that some egg components and egg-derived peptides might be beneficial in the context of T2D, in terms of insulin secretion and sensitivity, oxidative stress, and inflammation, suggesting possible application on T2D management. The current review summarizes recent clinical investigations related to the influence of egg consumption on T2D risk and in vivo and in vitro studies on the effect and mechanism of egg components and egg-derived peptides on T2D.
Highlights
Diabetes is a rapidly growing public health problem worldwide, which is characterized by prolonged hyperglycemia and impaired insulin secretion together with or without insulin resistance.Type-1 diabetes is caused by the cell-mediated autoimmune destruction of pancreatic β-cells and accounts for 5–10% of diabetic cases
The current review summarizes recent clinical investigations related to the influence of egg consumption on type-2 diabetes (T2D) risk and in vivo and in vitro studies on the effect and mechanism of egg components and egg-derived peptides on T2D
For 15 weeks was reported to protect against renovascular damage in obese T2D rats, which was accompanied with suppressed renal mRNA expression of tumor necrosis factor (TNF)-α, without altering blood glucagon-like peptide 1 (GLP-1) and glucose concentrations [94], suggesting the effect may not be dependent on its dipeptidyl peptidase 4 (DPP-4) inhibiting activity
Summary
Diabetes is a rapidly growing public health problem worldwide, which is characterized by prolonged hyperglycemia and impaired insulin secretion together with or without insulin resistance. The majority of diabetes victims (90–95%) are affected by type-2 diabetes (T2D), marked by insulin resistance and relative insulin deficiency [1]. The identification of effective dietary components that can reduce the risk of T2D or slow down the progression of complications is important to improve the quality of life for diabetic patients and people at risk of T2D. Egg is composed of a broad range of health beneficial components including amino acids, vitamins, minerals, and carotenoids [6]. There are some evidence showing the beneficial property of some egg components and egg-derived peptides in the context of T2D, which are often associated with their anti-oxidative and anti-inflammatory properties [6,7,8]. We will provide an update on the mechanism and potential of egg, egg components, and egg-derived peptides on T2D management
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