Eggs to Fight Osteoporosis

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A technique has been developed to extract a component from egg yolks that enhances the absorption of calcium in the digestive tract. This unique phosphopeptide is a protein that may be helpful in the prevention of osteoporosis in humans.

Osteoporosis is a disease that causes a reduction in bone mass, leading to weak bone structures and fractures in humans.  Calcium is the building block of healthy strong bones.  Protection against osteoporosis depends not only on the quantity of calcium intake, but also on its rate of absorption.  For this reason, the egg protein may be particularly important for elderly persons, among whom osteoporosis is most common. 
In addition to its health benefit, the research has the potential to generate new value added egg products.  This research also makes use of the by-products of eggs, thus eliminates accumulation of wastes.  Commercial firms in Ontario and the European Union have expressed interest in the technology.

Dr. Yoshi Mine, a food scientist at the University of Guelph, developed the phosphopeptide and process with research funding provided by OMAFRA through the University of Guelph Food Program.  This project is also funded by other collaborative partners as the Canadian Egg Marketing Agency, Agriculture and Agri-Food Canada/Natural Sciences and Engineering Research Council.

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