evidence linking the consumption of eggs to cancer risk

linking the consumption of eggs to cancer risk  - Questions and Answers ABOUT FOODS AND CANCER PREVENTION AND SURVIVAL

QUESTION: Is there evidence linking the consumption of eggs to cancer risk?

ANSWER: While egg consumption has not been studied as thoroughly as the
consumption of meat and dairy products in relation to cancer risk, there is
still enough evidence to encourage dietary alternatives to both egg whites
and egg yolks. About 70 percent of the calories in eggs are from fat—a big
portion of which is saturated fat. They are also loaded with cholesterol—
about 213 milligrams for an average-sized egg. Eggs have no dietary fiber
and are devoid of cancer-fighting antioxidants.

The most convincing evidence points to egg consumption as increasing
risk for colorectal cancer and bladder cancer. The World Health Organiza -
tion analyzed data from thirty-four countries and determined that egg
consumption was significantly correlated with mortality from colon and
rectal cancers in both men and women.19 A study done in Argentina found
that people who consumed approximately one and a half eggs per week had
nearly five times more colorectal cancer risk than individuals consuming
fewer than eleven eggs per year.20 Moderate egg consumption also tripled
the risk of developing bladder cancer, as determined by a study of 130 newly
diagnosed bladder cancer patients published in the journal International
Urology and Nephrology.21

Eggs are often used in baked products because of their binding and
leavening properties. But smart cooks have found good substitutes.