Professor concludes that egg consumption is an effective method to increase macular pigment

This study was published in the Journal of Nutrition 2006 Oct;136(10):2568-73

Study title and authors:
A 12-wk egg intervention increases serum zeaxanthin and macular pigment optical density in women.

Wenzel AJ, Gerweck C, Barbato D, Nicolosi RJ, Handelman GJ, Curran-Celentano J.
Psychology Department, University of New Hampshire, Durham, NH 03824, USA. awenzel@unnh.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16988128

This study was cancucted by professor Adam Wensel from the University of New Hampshire. Wenzel states eggs are one of the most nutrient-dense foods regularly consumed in the human diet. In addition to several essential vitamins and minerals, eggs contain the carotenoids lutein and zeaxanthin. Lutein and zeaxanthin are collectively called macular pigment and higher levels are associated with improved eye health.

The objective of the study was to determine whether increased consumption of eggs would increase levels of lutein, zeaxanthin and macular pigment. The study lasted for 12 weeks and included 24 women, aged between 24 and 59, who were told to continue with their normal diet and additionally were also assigned into groups to consume the following:
(i) A sugar filled pill per day (pill group).
(ii) Six supermarket eggs per week (supermarket egg group).
(iii) Six organic eggs per week (organic egg group).

The study found:
(a) Levels of lutein decreased by 9.5% in the pill group.
(b) Levels of zeaxanthin decreased by ~17% in the pill group.
(c) Levels of macular pigment remained about the same in the pill group.
(d) Levels of lutein increased by 22.6% in the supermarket egg group.
(e) Levels of zeaxanthin increased by ~47% in the supermarket egg group.
(f) Levels of macular pigment increased by ~50% in the supermarket egg group.
(g) Levels of lutein increased by 26.1% in the organic egg group.
(h) Levels of zeaxanthin increased by ~79% in the organic egg group.
(i) Levels of macular pigment increased by ~14% in the organic egg group.

Professor Wenzel concludes that the bioavailability of the carotenoids; lutein and zeaxanthin is high in egg yolks, and that egg consumption is an effective method to increase macular pigment.