184920 Serum lutein and zeaxanthin response to consumption of two and four egg yolks in older adults on cholesterol lowering medication

Wednesday, October 29, 2008: 9:15 AM

Rohini Vishwanathan, MS , Department of Clinical Lab and Nutritional Sciences Center for Health and Disease Research, University of Massachusetts Lowell, Lowell, MA
Elizabeth Kotyla, MPH, LDN , Department of Clinical Laboratory and Nutrition Sciences Center for Health and Disease Research, University of Massachusetts Lowell, Lowell, MA
Thomas A. Wilson, PhD , Department of Clinical Laboratory and Nutritional Sciences Center for Health and Disease Research, University of Massachusetts Lowell, Lowell, MA
Robert Nicolosi, PhD , Department of Clinical Laboratory and Nutritional Sciences Center for Health and Disease Research, University of Massachusetts Lowell, Lowell, MA
     
Lutein (L) and zeaxanthin (Z) are associated with a reduced risk of developing age-related macular degeneration (AMD) due to their photo-protective role as macular pigment (MP) in the retina. Dietary egg consumption has been shown to raise serum L and Z levels. A dose-response effect on L and Z through the consumption of 2 and 4 egg yolks/d has not been studied. The present trial fed foods containing 2 and 4 store bought egg yolks to a population > 60 y of age taking a cholesterol lowering medication. Following a 4 wk egg-free period, the participants consumed foods containing 2 egg yolks/ d for 5 weeks. After a 4 wk washout period they consumed foods containing 4 egg yolks/ d for 5 weeks. Serum L levels increased by 18% (p<0.001) and 28% (p<0.001) and serum Z levels increased by 33% (p<0.001) and 79% (p<0.001) after the 2 and 4 egg yolk phases respectively compared to the no egg phase (n=56). Serum Z levels increased by 35% (p<0.001) with 4 egg yolks compared to 2 egg yolks, whereas serum L levels increased by only 8% (p<0.050). Increased egg yolk consumption was an effective tool in raising serum L and Z in an older population, who are more susceptible to AMD. Z showed a more pronounced absorption compared to L, which reached a plateau with 2 egg yolks. Consumption of up to 2 egg yolks/d may be beneficial for an older population who are on a cholesterol lowering medication.

Learning Objectives:
1. Recognize the nutritional status of an individual as being one of the pre-determining risk factor for developing AMD. 2. Define a threshold limit for lutein and zeaxanthin bioavailability from egg yolks. 3. Develop a set of standard population-based criteria for safe egg consumption promoting the beneficial effects of eggs.

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am a Ph.D. candidate at UMass, Lowell since 2005 and the research presented here is part of my dissertation.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

See more of: Interventions to Better Promote Healthy Eating to Help Reduce Chronic Disease
See more of: Food and Nutrition