Essential nutrient found in eggs reduces risk of breast cancer by 24 percent

Eggs and Decreased Risk of Breast Cancer:

Two previously published studies, supported by NIH grants, have shown that women who eat eggs have a lower risk of developing breast cancer:

• A study published in 2003 by researchers at Harvard University found that women who reported higher consumption of eggs, vegetable fat and fiber during adolescence had a smaller risk of developing breast cancer as adults. Specifically, eating one egg per day was associated with an 18 percent reduced risk of breast cancer.(5)
  
  
• A study of Chinese women published in Cancer Epidemiology, Biomarkers & Prevention in 2005 showed that those who consumed the most fruit, vegetables and eggs were significantly less likely to have breast cancer. For those that reported eating at least six eggs per week, the risk of developing breast cancer was 44 percent lower than for those who ate two or less eggs per week.(6)
  
  

Other Benefits of Choline:

In addition to playing a role in the normal functioning of all cells, including brain and nerve function, liver metabolism and the transportation of nutrients throughout the body, choline has been shown to:

• Prevent Birth Defects: According to population-based research, infants from mothers whose diets were deficient in choline were four times more likely to have neural tube defects such as spina bifida. This increased risk was observed even when other nutrients that help prevent birth defects, such as folic acid, were in adequate supply.(7)
  
  
• Improve Memory: Research suggests that choline is essential for proper fetal and infant brain development. It appears that choline affects the areas of the brain responsible for memory function and life-long learning ability.(8)
  
  
• Reduce Heart Disease Risk: Choline, like folate, is involved in breaking down homocysteine, an amino acid in the blood that may be associated with an increased risk of heart disease. In fact, research shows that choline deficiency results in increased homocysteine levels.(9) This may help to explain why 30 years of research have shown that healthy adults can consume eggs without increasing their risk of heart disease.(10)