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eggs fight cataracts & macular degeneration


Eggs Fight Cataracts & Macular Degeneration

eggs fight cataracts & macular degeneration
Three recent research reports on egg consumption found that eggs are good for us, after all. The first study found that nutrients in eggs improve memory function in children and adults, while the second study found that these nutrients significantly reduce the risk of cataracts and macular degeneration.

And in the April 21, 1999 Journal of the American Medical Association, Harvard researchers report that they could find no relationship of moderate egg intake (I per day) with heart disease. Two large prospective studies of 38,000 men and 80,000 women looked at heart attacks and strokes in 8 to 14 years of follow-up after asking about dietary habits. There was no difference in risk among people who ate eggs less than once a week compared with those who ate more than one egg a day. The only increase in heart disease risk was seen in diabetics, both men and women. Since most diabetes is associated with obesity, this may be a link in how well people handle the cholesterol in eggs.

Since egg is a complete protein - it contains everything our bodies need - eggs are an excellent food for people of all ages, and especially for the elderly.

Original Synopses:

Potential Memory Retention and Vision Benefits Found in Eggs

A scientific review article published in the Oct. 5. 2000 issue of the Journal of the American College of Nutrition reports that the nutrient choline, when taken during pregnancy, may be key in the development of an infant's memory function and may improve memory capability later in life.
In another paper published in the JACN supplement, research shows two antioxidants, lutein and zeaxanthin, may significantly reduce the risk of cataract and age-related macular degeneration (AMD). Eggs are cited as an important dietary source of choline as well as lutein and zeaxanthin and, in the case of the latter two, research shows eggs to be a more highly bio-available form than other food sources.

A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women

Frank B. Hu, MD; Meir J. Stampfer, MD; Eric B. Rimm, ScD; JoAnn E. Manson, MD; Alberto Ascherio, MD; Graham A. Colditz, MD; Bernard A. Rosner, PhD; Donna Spiegelman, ScD; Frank E. Speizer, MD; Frank M. Sacks, MD; Charles H. Hennekens, MD; Walter C. Willett, MD

Objective: To examine the association between egg consumption and risk of CHD (coronary heart disease) and stroke in men and women.

Design and Setting: Two prospective cohort studies, the Health Professionals Follow-up Study (1986-1994) and the Nurses' Health Study (1980-1994).

Participants: A total of 37,851 men aged 40 to 75 years at study outset and 80,082 women aged 34 to 59 years at study outset, free of cardiovascular disease, diabetes, hypercholesterolemia, or cancer.

Main Outcome Measures: Incident nonfatal myocardial infarction, fatal CHD, and stroke corresponding to daily egg consumption as determined by a food-frequency questionnaire.

Results: We documented 866 incident cases of CHD and 258 incident cases of stroke in men during 8 years of follow-up and 939 incident cases of CHD and 563 incident cases of stroke in women during 14 years of follow-up. After adjustment for age, smoking, and other potential CHD risk factors, we found no evidence of an overall significant association between egg consumption and risk of CHD or stroke in either men or women. The relative risks (RRs) of CHD across categories of intake were less than 1 per week (1.0), 1 per week (1.06), 2 to 4 per week (1.12), 5 to 6 per week (0.90), and 1 per day (1.08) (P for trend=.75) for men; and less than 1 per week (1.0), 1 per week (0.82), 2 to 4 per week (0.99), 5 to 6 per week (0.95), and 1 per day (0.82) (P for trend=.95) for women. In subgroup analyses, higher egg consumption appeared to be associated with increased risk of CHD only among diabetic subjects (RR of CHD comparing more than 1 egg per day with less than 1 egg per week among diabetic men, 2.02 [95% confidence interval, 1.05-3.87; P for trend=.04], and among diabetic women, 1.49 [0.88-2.52; P for trend=.008]).

Conclusions: These findings suggest that consumption of up to 1 egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women. The apparent increased risk of CHD associated with higher egg consumption among diabetic participants warrants further research. [Source: JAMA. 1999;281:1387-1394]


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