Consumption of 12 Eggs per Week for 1 Year Significantly Raises Serum Zeaxanthin Levels and Improves Glare Recovery in Patients with Early Age- Related Macular Degeneration

Age-related macular degeneration (AMD) is the number one form of blindness in older adults due to the degeneration of the macula of the eye. Lutein and zeaxanthin are carotenoids that accumulate in the macula and may help protect it from short-wavelength light damage. The dietary sources of these carotenoids are green leafy, yellow vegetables; and eggs. The aim of this study was to determine if the consumption of 12 store-bought eggs per week for 1 year slows down the progression of AMD. Forty-five adults were randomized to the intervention (n=27) or control (n=18). A clinical eye exam was performed at 0 and 12 months. Results showed greater increases in serum lutein (52% vs. 6%) and zeaxanthin (83% vs. 0%) in the intervention compared to control from baseline to 12 months, however only serum eaxanthin increased signifi cantly. The right eye macular pigment optical density (MPOD) increased more in the intervention (5.6% vs. 1.9%), while left eye MPOD increased more in the control (20.0% vs. 14.3%). However, the mean percent change in MPOD within subjects was increased more in the intervention for the right (37% vs 14%) and left (42% vs 39%) eye when compared to control, but not signifi cantly.The intervention demonstrated signifi cantly greater improvement in the left eye (86%) when compared to the control and a respective 32% decrease from baseline for glare recovery measurements. In conclusion, consuming 12 eggs per week for 1 year signifi cantly raises serum zeaxanthin concentrations and may improve glare recovery in patients with early AMD.