Whole Eggs Can Boost Vitamin E Absorption

26 Oct 2016 --- Eating whole eggs with a colorful salad could boost the amount of Vitamin E the body absorbs from the vegetables, according to new research from Purdue University.

The study, published in the Journal of Nutrition, follows on from previous research reported in June 2015 from the same team, which showed that adding eggs to a salad increased the absorption of the vegetables' carotenoids.

The new findings suggest a way to increase the absorption of Vitamin E found in foods that contain low dietary fat, and again, highlights how one food can improve the nutrition value of another food when they are consumed together.

Jung Eun Kim, a postdoctoral researcher in Purdue's Department of Nutrition Science, said, “We found Vitamin E absorption was 4- to 7-fold higher when three whole eggs were added to a salad.”

“This study is novel because we measured the absorption of Vitamin E from real foods, rather than supplements, which contain mega-dose amounts of Vitamin E.”

The study saw 16 participants consume a raw mixed-vegetable salad with no eggs, a salad with one and a half eggs, and a salad with three eggs. All salads were served with three grams of canola oil, and the eggs were served scrambled to ensure the whole egg was consumed.

Vitamin E, which is absorbed along with dietary fats, is often found in oils, seeds and nuts. Eggs, a nutrient-rich food containing essential amino acids, unsaturated fatty acids and B vitamins, also contain a small amount of Vitamin E.

A spokesperson from the British Egg Information Service told NutritionInsight, "There is a wealth of research showing that the quality and quantity of nutrients that occur naturally in eggs can benefit many population groups."

"Consumers are increasingly aware of the health benefits of eggs and we believe that this is one of the reasons for the consistent rise in UK eggs sales over the past few years."

Wayne Campbell, a professor of nutrition science, adds, “Vitamin E is the second-most under-consumed nutrient in the average American diet, which is problematic because this fat-soluble nutrient has antioxidant and anti-inflammatory properties,” 

“Now consumers can easily improve their diets by adding eggs to a salad that boasts a variety of colorful vegetables,” he says.

by Hannah Gardiner