Enriched Eggs Supply Highly Bioavailable Lutein

BOSTON--Lutein from lutein-enriched eggs is more bioavailable than from two types of lutein supplements or from spinach, according to a study published in the August issue of the Journal of Nutrition (134, 8:1887-93, 2004) (www.nutrition.org).

In the study, 10 healthy men consumed a low-carotenoid diet over a two-week washout period, and then took supplemental lutein, supplemental lutein esters, spinach or lutein-enriched egg for nine days. All lutein doses provided 6 mg lutein equivalents, with the exception of the lutein ester dose, which provided 5.5 mg lutein equivalent. Serum samples were obtained from fasting subjects on the day before baseline, day one (baseline), day two, day three and day 10, and were analyzed for changes in lutein concentration. In addition, triacylglycerol-rich lipoproteins (TRL) were separated from postprandial blood samples after the first lutein dose and analyzed for lutein concentration. Subjects completed all four treatments of the study in random order. Results showed the baseline and dose-adjusted lutein response in serum was significantly higher after lutein-enriched egg consumption than after lutein, lutein ester and spinach consumption on day 10. The lutein bioavailability from lutein, lutein ester supplements and spinach did not differ. There was no significant difference in TRL response.

The researchers concluded lutein bioavailability from lutein-enriched egg is higher than from lutein supplements, lutein ester supplements and spinach, and noted these results may have implications for dietary recommendations that may decrease the risk of certain diseases including age-related macular degeneration.