Eggs are one of the few natural dietary sources of vitamin D.
Scientists at Deakin University have found that eating one egg a day during winter can help maintain healthy vitamin D levels.
Vitamin D is a fat-soluble vitamin that helps the body absorb and retain calcium and phosphorus, which are essential for building and maintaining healthy bones. Previous studies have also shown that vitamin D may limit the growth of cancer cells, support immune function, and reduce inflammation.
Vitamin D supplements are available in two forms: vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol). Few foods contain vitamin D in its natural form, although some foods are fortified with it. For many people, supplements are a common way to meet their daily needs.
Vitamin D can also be produced in the skin when exposed to the sun’s ultraviolet B (UVB) rays. However, vitamin D deficiency is a common health problem in winter when exposure to sunlight is reduced.
Eggs are one of the few natural dietary sources of vitamin D, containing both cholecalciferol (vitamin D3) and 25-hydroxyvitamin D3, the latter of which can be up to five times more effective at raising vitamin D levels in the body.
However, the optimal number of eggs needed to maintain healthy vitamin D levels during winter remains unclear.
In the present study, researchers investigated how consuming 2, 7, or 12 commercially available eggs per week affected vitamin D levels in young adults during the fall and winter months.
In the 12-week study, 51 adults aged 25 to 40 were assigned to eat 2, 7, or 12 eggs per week, respectively. Forty-two participants (82%) completed the study.
The researchers measured changes in vitamin D levels over time. They found that vitamin D levels remained stable in both the group that consumed 7 eggs and the group that consumed 12 eggs, but decreased significantly in the group that consumed only 2 eggs per week.
After 12 weeks, there was a clear difference between the groups. Participants in all groups reported a positive experience from eating eggs.
Based on the results, the researchers concluded that consuming seven eggs per week for 12 weeks can help prevent the typical winter decline in vitamin D levels.
The study was published in The Journal of Nutrition and was conducted by Professor Robin Daly and colleagues. | BGNES
