Ask the Doctor

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

While the link between egg consumption and cancer has not been studied as extensively as the link between meat and dairy products in relation to cancer risk, there may be enough evidence to consider the use of dietary alternatives to eggs. To date, the most compelling evidence suggests that egg consumption may be associated with increased risks of cancers of the colon, rectum, bladder, and ovary.

A case-control study done in Argentina found that people consuming approximately one and a half eggs per week had nearly five times the risk of colorectal cancer as individuals consuming fewer than 11 eggs per year. The World Health Organization, in analyzing data from 34 countries, similarly determined that egg consumption was significantly and positively correlated with mortality from colon and rectal cancers. Moderate egg consumption tripled the risk of developing bladder cancer as determined by a case-control study of 130 newly diagnosed bladder cancer patients. And several prospective and case-control studies have found associations between egg consumption and both incidence and mortality from ovarian cancer.

Eggs have no dietary fiber, are devoid of cancer-fighting antioxidants, and about 70 percent of the calories in eggs are from fat—a large portion of which is saturated fat. They are also loaded with cholesterol—about 213 milligrams for an average-sized egg. Because eggshells are fragile and porous and conditions on egg farms are crowded, eggs are the perfect host for salmonella—the bacteria that is the leading cause of food poisoning in the U.S.

Eggs are often used in baked products because of their binding and leavening properties. But there are wonderful and healthier substitutes for eggs. Try one of the following substitutions:

• Powdered egg replacers are available in many stores. Mix with water according to package directions.
• Use 1 ounce of mashed tofu in place of an egg. Scramble crumbled tofu with onions and peppers seasoned with cumin and/or curry to replace eggs in breakfast dishes.
• In muffins and cookies, half of a mashed banana can be used instead of an egg, although it will change the flavor of the recipe somewhat.
• For vegetarian loaves and burgers, use any of the following to bind ingredients together: tomato paste, mashed potato, moistened breadcrumbs, or rolled oats.
• If a recipe calls for just one or two eggs, you can often skip them. Add a couple of extra tablespoons of water for each egg instead.

Gordon Saxe, M.D., Ph.D.
Assistant Professor
University of California, San Diego
Department of Family and Preventive Medicine
Moores UCSD Cancer Center

Have a question for the doctor? Send it to newsletter@CancerProject.org.

References:

Iscovich JM, L'Abbe KA, Castelleto R, et al. Colon cancer in Argentina. I: Risk from intake of dietary items. Int J Cancer. 1992 Jul 30;51(6):851-7. 

Zhang J, Zhao Z, Berkel HJ. Egg consumption and mortality from colon and rectal cancers: an ecological study. Nutr Cancer. 2003;46(2):158-65.

Radosavljevic V, Jankovic S, Marinkovic J, Dokic M. Diet and bladder cancer: A case-control study. Int Urol Nephrol. 2005;37(2):283-9.

Schulz M, ?Lahmann PH, Riboli E, ?Boeing H. Dietary Determinants of Epithelial Ovarian Cancer: A Review of the Epidemiologic Literature. Nutrition and Cancer. 2004;50(2):120-40

The Cancer Project News, Summer 2006

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