Vegetarian Star

Natalie Portman disappointed some of her vegan fans when she recently announced she had started eating eggs as a result of a craving and she felt her body was telling her to give in.

“I was listening to my body to have eggs,” Portman said. “If you’re not eating eggs, then you can’t have cookies or cake from regular bakeries, which can become a problem when that’s all you want to eat.”

However, studies recently published in the American Journal of Epidemiology tell a different story about what a woman needs during pregnancy and excessive egg consumption isn’t one of them.

Researchers found high intake of eggs and dietary cholesterol increased a woman’s risk of gestational diabetes, a condition when blood sugar levels rise abnormally only during pregnancy.

This risk increased with increasing egg intake.

Woman who ate seven or more eggs per week had a significantly greater risk for developing diabetes than women who ate less than seven per week.

That’s an egg every morning for breakfast. Not counting the egg and cholesterol products eaten in other meals as women with the highest dietary cholesterol intake were more likely to develop diabetes than those in the lower percentile.

“Our data suggest that higher egg and cholesterol consumption during the preconceptional and early pregnancy periods are associated with increased gestational diabetes risk among women without preexisting diabetes,” writes Qiu et al.

Could a woman’s body ever lie to her?

If it’s telling her to gobble up omelets, quiches and egg-filled pastries during pregnancy, she’d better give it a lie detector test–by filling it up with vegan versions of those cholesterol rich goodies instead.

Photo: PR Photos

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