Study: Eggs reduce breast cancer risk

CHAPEL HILL, N.C., April 3 (UPI) -- Choline, a nutrient found in foods such as eggs, is associated with a reduced risk of breast cancer, U.S. researchers said.

The study of 3,000 adult women found the risk of developing breast cancer was 24 percent lower among women with the highest intake of choline compared to women with the lowest intake.

Women who consumed the most choline had a daily average of 455 mg of choline or more -- mostly from coffee, eggs and skim milk. Women with the lowest intake consumed a daily average of 196 milligrams or less.

"Choline is needed for the normal functioning of cells, no matter your age or gender," study

author Dr. Steven H. Zeisel of the University of North Carolina in Chapel Hill said in a statement. "Increasing evidence shows that it may be particularly important for women, particularly those of child-bearing age."

Most Americans don't meet the recommended intake for choline. The Institute of Medicine says adequate choline intake is 550 milligrams per day for men and breastfeeding women, 425 milligrams per day for women and 450 milligrams per day for pregnant women.

The findings are published in the June issue of The Journal of the Federation of American Societies for Experimental Biology.