Nauka dla Społeczeństwa

06.02.2017 aktualizacja 06.02.2017

Eating eggs will reduce the risk of cancer

Eating eggs from hens fed with feed containing conjugated linoleic acid (CLA) allows to reduce the risk of cancer. Healthy food is being developed by researchers from the University of Agriculture in Kraków.

Research suggests that substances contained in the egg inhibit the growth of cancer cells without harming the healthy tissues.

"The idea is to create a modified product, but not by means of molecular biology, as in the case of GMOs, but by means of nutrition. To obtain enriched egg, we give hens feed with the addition of CLA. Then hen lays eggs that have altered fatty acid profile compared to regular eggs. By consuming them, we can reduce the risk of cancer" - said Dominik Domagała of from the Faculty of Food Technology, University of Agriculture in Kraków.

He noted that the egg would not be a drug, but a dietary supplement, which may contribute to a lower incidence of cancer. It is a pro-health food, its purpose is to prevent disease, not cure it.

Hen\'s egg enriched with conjugated linoleic acid (CLA) has been developed in a project led by Dr. Aneta Koronowicz. Now, researchers are checking how the fatty acid in the yolk affects apoptosis, or controlled cell death. Apoptosis is a natural way to eliminate patients diseased and unnecessary from the body. This process is disturbed or even suppressed in the case of cancer, because cancer cells live longer than healthy cells.

As part of a three-year National Science Centre grant (nearly EUR 150 thousand zlotys) Dominik Domagała investigates the pro-apoptotic mechanisms of action of CLA on selected cancer cell lines. In other words, in the grant he will study the mechanism by which the obtained egg affects the inhibition of cancer.

"Fatty acids isolated from modified egg directly induce apoptosis. They leads to the natural death of tumour cells without harming normal cells" - said Domagała.

The researcher studied a melanoma cell line and compared it with control cells, which were normal skin cells. He observed that the fatty acid mixture isolated from the egg yolk enriched with CLA had no effect on normal cells, while tumour cells stopped dividing and their proliferation was inhibited.

The way from basic research to practical application is not long. With a suitable investor, the product may be available within a few years after the end of the study.

PAP - Science and Scholarship in Poland, Karolina Duszczyk

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