Egg Consumption in the Context of Plant-Based Diets and Diet Quality in Adults at Risk for Type 2 Diabetes: A Randomized Single Blind Cross-over Controlled Trial.
Valentine Y NjikeGenevieve Cecile M KelaJudith A TreuRockiy G AyetteyFrank Masige KussagaNisar KhanBeth ComerfordOlayinka AgboolaPublished in: Journal of the American Nutrition Association (2022)
Eggs could be used as an adjuvant to enhance the diet quality among those at risk for T2DM who adopt plant-based dietary patterns.