Eggs attenuate postprandial hyperglycemia, a predictor of cardiovascular disease-related mortality. Prediabetic men were included in a randomized and crossover study to evaluate the effects on postprandial hyperglycaemia of isocaloric meals (400 kcal) containing 100 g of glucose (GLU), or 75 g of glucose with 1.5 whole eggs (EGG) , or 7 egg whites (WHITE) or 2 egg yolks (YOLK).

Substitution of carbohydrate with whole eggs or egg whites reduces postprandial hyperglycemia-mediated impairments in vascular endothelial function in prediabetic men By limiting lipid peroxidation

McDonald, Joshua D., et al. “Substitution Of Carbohydrate With Whole Eggs Or Egg Whites Attenuates Postprandial Hyperglycemia-Mediated Impairments In Vascular Endothelial Function In Prediabetic Men By Limiting Lipid Peroxidation And Dysregulated Arginine Metabolism.” The FASEB Journal 31.1 Supplement (2017): 447-8.