The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources of the carotenoid, according to a study funded by the US Agricultural Research Service and the Egg Nutrition Center in Washington, D.C.
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The researchers suspect that lutein from eggs is more readily absorbed into the bloodstream than lutein from other sources because of components in the egg’s yolk, such as lecithin.
Low lutein intake is believed to be a risk factor in age-related macular degeneration, a major cause of vision loss among older people.
The research was lead by nutritional biochemist Elizabeth J. Johnson and colleagues with the Carotenoids and Health Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston. The findings are reported in the August issue of the Journal of Nutrition.
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