Based on PubMed | Do eggs increase blood sugar levels in people with diabetes?

Eggs themselves do not raise blood sugar in most people with diabetes because they contain virtually no carbohydrates, which are the main drivers of post‑meal glucose rises. ^[1] Eggs are primarily protein and fat, so a typical serving (1–2 eggs) has minimal direct impact on blood glucose compared with foods rich in starches or sugars. ^[1]

How Eggs Affect Blood Sugar

• Protein and fat have a smaller and slower effect on blood sugar than carbohydrate. Because eggs are low in carbs, they generally have a low glycemic impact. ^[1]
• In meal planning approaches for diabetes, eggs are commonly listed as a lean or moderate protein option for one quarter of the plate, underscoring their role as a protein rather than a carbohydrate. ^{[2] [3]}

What the Research Says

• In a 12‑week randomized dietary trial including adults with type 2 diabetes or prediabetes, incorporating two eggs per day as part of a calorie‑restricted, high‑protein diet did not worsen LDL cholesterol and was associated with improvements in HbA1c, fasting glucose, triglycerides, and blood pressure compared with a similar diet that substituted eggs with other lean proteins. These benefits appeared to be related to the overall diet rather than eggs alone, and glycemic control improved in both groups. ^[4]
• Acute studies suggest different proteins can affect insulin and appetite differently; egg white protein produces a modest insulin response compared with whey, but these short‑term effects are not the same as chronic changes in blood sugar control. Overall, eggs do not appear to spike glucose like carbohydrate foods. ^[5]

Eggs, Cholesterol, and Heart Health in Diabetes

• There is ongoing debate about egg intake and cardiovascular risk in people with diabetes. Some studies suggest that eating around seven eggs per week may be linked with higher heart disease risk in diabetes, while other studies do not find this association. ^{[6] [7]}
• Separate large observational cohorts found that very high egg intake (about one per day or more) was associated with a higher risk of developing type 2 diabetes over time; however, these studies cannot prove cause and effect and may be influenced by overall dietary patterns (for example, eggs eaten with bacon or fried in butter). What you eat with eggs and how you cook them may have more impact on heart risk than eggs alone. ^{[8] [9]}
• Because egg yolks contain dietary cholesterol, some guidance advises keeping cholesterol intake modest (for example, aiming for no more than ~200–300 mg/day, with one large egg yolk containing ~186 mg), especially if you already have high LDL cholesterol. Tailoring intake to your lipid profile with your clinician or dietitian is reasonable. ^{[10] [11] [12] [13]}

Practical Tips for Including Eggs

• Pair eggs with high‑fiber, non‑starchy vegetables (like spinach, tomatoes, mushrooms) and whole‑grain toast if tolerated, rather than refined carbs, to keep post‑meal glucose steadier. This aligns with plate‑method guidance for balancing protein and healthy carbohydrates. ^{[2] [3]}
• Choose heart‑healthy cooking methods boiled, poached, or scrambled with a small amount of olive oil rather than frying in butter or serving with processed meats, which can increase saturated fat and sodium. These choices support cholesterol and blood pressure goals. ^{[9] [10]}
• Work eggs into a varied protein rotation (fish, beans, lentils, tofu, poultry) to keep cholesterol intake moderated while preserving the benefits of protein on satiety and glucose control. A diverse protein pattern is a standard part of a diabetes‑friendly eating plan. ^[1]

Bottom Line

• Eggs do not generally increase blood sugar in people with diabetes because they are low in carbohydrates. ^[1]
• In the context of an overall healthy, calorie‑appropriate eating plan, including eggs in moderation can fit into diabetes management and may coexist with improvements in glucose and lipid markers observed in structured diet trials. ^[4]
• If you have diabetes and elevated LDL cholesterol or existing heart disease, it may be sensible to limit egg yolks and focus on egg whites or alternate proteins, while prioritizing cooking methods and sides that support heart health. ^{[10] [12] [9]}

---

Table: Quick Guide to Eggs and Diabetes

• Nutrient profile: Low carbohydrate, moderate protein, dietary cholesterol in yolk. ^{[1] [13]}
• Blood sugar impact: Minimal direct effect due to low carbs. ^[1]
• Evidence in diabetes: No worsening of LDL and improvements in glycemic markers within structured diets including eggs. ^[4]
• Heart considerations: Mixed data; be mindful of total dietary cholesterol and what accompanies eggs (processed meats, frying fats). ^{[6] [7] [9] [10]}