Eggs are one of the popular, nutritious foods and often appear in daily meals.
However, many people – especially those concerned about health or concerned about diabetes – often ask the question: Does eating eggs increase blood sugar levels?
First of all, eggs are almost free of carbohydrates – the main component that increases blood sugar after eating. An average chicken egg mainly provides high-quality protein, healthy fats, along with vitamins and minerals such as vitamins A, D, B12, iron and choline. Because there is no or very little sugar and starch, eggs rarely cause sudden spikes in blood sugar after meals. The egg's glycemic index (GI) is considered very low.
Protein in eggs also has the effect of slowing down the digestion and absorption of other nutrients. When eating eggs with foods containing carbohydrates, protein and fat in eggs can help stabilize blood sugar, limiting rapid post-eating sugar spikes. This is especially beneficial for people who need to control energy and feel full.
It should be noted that the impact of eggs on blood sugar not only depends on the egg itself but also on the processing and accompanying foods.
Boiled or steamed eggs are usually better for blood sugar control than fatty fried eggs. If eggs are served with white bread, sausages, or sugary sauces, blood sugar may still increase due to accompanying foods rather than eggs.
Another point is that blood sugar reactions can vary from person to person, depending on physical condition, level of exercise and overall diet. However, from a nutritional perspective, eggs are not foods that cause significant blood sugar spikes.
Eggs themselves do not increase blood sugar levels. Conversely, if processed reasonably and combined with a balanced diet, eggs can also contribute to supporting stable blood sugar levels and providing many essential nutrients for the body.
