Eggs are set to replace carrots as the eye-friendly food of choice, with a report in the latest issue of the Nursing Standard setting out how eating eggs can prevent age-related degeneration of the eyes.
Dietician Dr Carrie Ruxton, who authored the British Egg Industry Council sponsored report, says egg yolk contains high levels of the antioxidants lutein and zeaxanthin which accumulate in the eyes and may prevent age-related macular degeneration – a leading cause of blindness and reduced vision in people aged over 60, especially women.
Eggs were also found to be the most cost-effective way of obtaining protein which can help with dieting, providing a woman’s daily requirement of 45g for only 96p.
“Eggs are inexpensive and high in protein and rich in key vitamins and minerals. Compared with other protein sources, eggs are particularly nutrient dense and contain a relatively higher level of certain vitamins and minerals per 100g,” Dr Ruxton said.
“The high protein, low fat composition of eggs and the ease of controlling calories, since eggs are naturally portion controlled, makes them a suitable food for including in a weight-management diet.”