Eggs could lower your risk of breast cancer

The exact cause of cancer is still unknown as a number of things can cause it. However, following proper diet and exercise routine can help you to lower your risk of cancer. And one such dietary modification that can help you to reduce your risk of breast cancer is eating eggs. But given the fact that egg yolk is rich in cholesterol, most people end up eating egg white rather than egg yolk or omit eggs from the diet. Well, the trick here is moderation as anything in excess can land you in trouble increasing your risk of various health problems. Here’s more on why you should eat whole eggs or just egg whites?

How eggs help?

Eggs are rich in omega-6 fatty acids, a type of polyunsaturated fatty acids (PUFA). Although the exact mechanism is not known, the omega-6 fatty acids might lower your risk of breast cancer by reduction of pro-inflammatory eicosanoids (compounds that promote inflammation) and an increase in anti-inflammatory compounds. Moreover, eggs also contain choline, a B-complex vitamin, which plays a key role in the normal functioning of cells, irrespective of age and gender and also lowers your risk of breast cancer.

Eggs — how much is too much?

Before you stock your fridge with eggs, knowing how much is recommended for a decreased risk of breast cancer is mandatory. Here is what research studies have to say.

1. According to a 2003 study published in the Journal Breast Cancer Research, women with higher consumption of eggs, vegetables and fibre during adolescence showed a lower risk of developing breast cancer as adults than those who didn’t have eggs. It was reported that eating an egg daily showed 18% reduced the risk of breast cancer.

2. A 2005 study which was published in Epidemiology, Biomarkers & Prevention revealed that women eating at least six eggs per week had 44% lower risk of breast cancer than those who consumed two or less eggs per week.

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