Boston, MA—A recent study by Wayne Campell, Ph.D., of Purdue University and Jung Eun Kim, Ph.D., R.D., suggests consuming cooked whole eggs in conjunction with vegetables can increase carotenoid absorption.
The study included 16 healthy young men who ate various salads containing the carotenoids beta-carotene, alpha-carotene, lycopene, lutein and zeazanthin. Although each salad was composed of tomatoes, shredded carrots, baby spinach, romaine lettuce and Chinese wolfberry, the salads varied in the amount of eggs. One group consumed a salad with no eggs, another with 1.5 whole scrambled eggs, and the last with three whole scrambled eggs. The data showed that those who consumed the most eggs in their salad increased their carotenoid absorption three to nine times.
Although the participant pool was small and didn’t have much age variation, Campbell believes that people of all ages will see similar results. Campbell’s group hopes to expand the research and study the effects of egg consumption on other fat-soluble nutrients such as vitamins E and D.
This study will be presented at the American Society for Nutrient’s Annual Meeting during Experimental Biology 2015, held here.
Posted on 4/24/15