Egg Consumption Accelerates Cancer Growth
Eating Eggs Accelerates Cancer Growth
Eating eggs supports the growth of bacteria that converts the choline and carnitine in eggs into in to trimethylamine(TMA). TMA is oxidized into Trimethylamine N-oxide (TMAO) which severely undermines the health functioning of arteries.
The TMA also forms into nitrosomines which have strong cancer causing properties. Studies have shown a direct association with egg consumption and colon cancer.[1,2,3]
Eggs weren’t associated with the development of precancerous polyps. Eggs were implicated in the promotional stage of cancer development and accelerated the growth of cancer cells.
Research has indicated that the TMAO converted from the choline in eggs was the culprit supporting accelerating cancer growth.[4]
TMAO was also associated with higher breast and prostrate risk.[5]
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Sources:
[1] Effect of egg ingestion on trimethylamine-N-oxide production in humans: a randomized, controlled, dose-response study.
[2] Egg consumption and cancer of the colon and rectum.
[3] Egg consumption and risk of GI neoplasms: dose-response meta-analysis and systematic review.
[4] A genome-wide systems analysis reveals strong link between colorectal cancer and trimethylamine N-oxide (TMAO), a gut microbial metabolite of dietary meat and fat.
[5] Egg intake and cancers of the breast, ovary and prostate: a dose-response meta-analysis of prospective observational studies.
