December 15Loma Linda, Cal./Life Science Weekly -- Researchers detail in "Effect of n-3 Fatty Acid-enriched Eggs and Organic Eggs on Serum Lutein in Free-living Lacto-ovo Vegetarians," new data in diet and nutrition. According to recent research published in the European Journal of Clinical Nutrition, "Lutein is a xanthophyll found in the chloroplasts of dark green leafy vegetables, chromoplasts of fruits, and egg yolk. Dietary, serum and macular lutein are inversely related to the risk of age-related macular degeneration."

"Although the lutein from egg is known to be more bioavailable than that from spinach, not much is known about lutein bioavailability from n-3 fatty acid enriched eggs and organic eggs, both of which are increasingly available to consumers. We determined the effects of feeding n-3 fatty acid-enriched eggs and organic eggs on serum lutein, zeaxanthin and ß-carotene in 20 healthy lacto-ovo-vegetarian (LOV) adults using a single-blind, randomized, crossover study design with a four-week washout between treatments: six organic eggs or six n-3 fatty acid enriched eggs per week or no egg control for eight weeks each. Serum lutein was significantly higher in both egg treatments (p <0.009) compared with the control, but was not different between the two egg treatments. Serum ß-carotene was also higher in the egg groups compared with control but only approached significance (p=0.066). Serum zeaxanthin increased in both egg treatments compared with control but did not reach statistical significance (p=0.139)," wrote B.L. Burns-Whitmore and colleagues, Loma Linda University, Department of Nutrition.

The researchers concluded, "N-3 fatty acid enriched eggs and organic eggs may both significantly increase serum lutein in healthy LOV consuming a predominately plant-based diet."

Burns-Whitmore and colleagues published their study in European Journal of Clinical Nutrition ("Effect of n-3 Fatty Acid-enriched Eggs and Organic Eggs on Serum Lutein in Free-living Lacto-ovo Vegetarians," European Journal of Clinical Nutrition, 2010;64(11):1332-7).

For additional information, contact B.L. Burns-Whitmore, School of Public Health, Dept. of Nutrition, Loma Linda University, Loma Linda, Cal. 92350.

From the December 16, 2010, Prepared Foods' Daily News
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