utein is concentrated in the retina and since it cannot be synthesized by the human body, its uptake depends on nutritional intake. Lutein-enriched eggs are a good lutein source, but whether changes in lipoprotein status following lutein-enriched egg consumption may affect an individual’s lutein response is not yet clear. Data from three intervention trials with lutein-enriched eggs or products made from the enriched egg yolks were combined (n=294) and analyzed to investigate the dynamics of the lutein response in relation to lipoprotein levels. Cross sectional correlation was tested at baseline between lutein and lipoprotein profiles in all participants. Subsequently two groups were selected from the combined database whereby individuals receiving lutein-enriched egg yolks (n=137) were compared with controls not receiving eggs (n=117). Significant correlations between blood lutein concentrations and total cholesterol (r=0.309; p<0.001), HDL-C (r=0.246; p<0.001), LDL-C (r=0.241; p<0.001), ApoA1 (r=0.301; p<0.001), and ApoB100 (r=0.199; p<0.005) concentrations, but not with serum triglycerides were found at baseline. Following a three to twelve month intervention, blood lutein concentrations increased from 238 to 463 ng/ml (p<0.001) in the lutein group, whereas levels in controls remained unchanged. The lutein increase in the lutein-enriched egg group correlated significantly with changes in total cholesterol, HDL-C, LDL-C, ApoA1 and ApoB100 concentrations. To conclude, individuals showing the largest lipoprotein increase following egg consumption were also those with the strongest increase in blood lutein concentration. This indicates that therapies directed at altering lipoprotein levels may indirectly affect lutein bioavailability.
Kijlstra, A., van der Made, S. M., Plat, J., & Berendschot, T. T. J. M. (2017). Lipoprotein Changes Following Consumption of Lutein-enriched Eggs are Associated with Enhanced Lutein Bioavailability. Journal of Food and Nutrition Research, 5(6), 362-369. https://doi.org/10.12691/jfnr-5-6-2