Osteoporosis: Eating eggs may halt disease thanks to bone-boosting compound, scientists discover

The team discovered that a specific fraction called FC1 demonstrated a remarkable ability to prevent the formation of osteoclasts, the cells responsible for breaking down bone tissue.

With osteoporosis affecting millions globally and often resulting in debilitating fractures, the search for food-derived bioactive compounds has intensified.

The egg yolk proteins, particularly phosvitin, appear to be the most promising candidates for developing safer, more sustainable treatments for bone loss.

The research team examined three distinct egg yolk fractions on macrophages to assess their effects on osteoclast development.

The FC fraction proved most effective, as it decreased the formation of bone-eating cells by more than half.

The compound achieved this specifically by blocking signalling pathways responsible for cellular processes that lead to excessive bone breakdown.

In addition, FC1 exhibited a secondary mechanism for protecting bone health by triggering programmed cell death in existing osteoclasts.

It causes mature bone-resorbing cells to self-destruct, effectively removing damaging cells already in the bone.

This dual-action approach distinguishes FC1 from many current treatments, as it simultaneously blocks new osteoclast development while removing established cells that contribute to bone degradation.

By working through complementary mechanisms to maintain bone density, FC1 both prevents and reverses bone loss processes underpinning the development of osteoporosis.

Ultimately, this suggests egg yolk-derived compounds could offer comprehensive protection against osteoporosis.

"This study opens up exciting possibilities for bone health," said senior researcher at the University of Alberta, Jianping Wu.

"By isolating the water-soluble egg yolk fraction FC1, we've discovered a natural compound that not only inhibits osteoclast differentiation but also promotes osteoclast apoptosis."

Wu stressed FC1's potential to become "a key ingredient in functional foods or supplements aimed at improving bone health," though he acknowledged that laboratory findings require validation through further studies.

The research team noted that future investigations must examine the bioavailability and metabolism of these compounds at the whole-body level.

Such studies would determine whether egg yolk-derived bioactive fractions could effectively support bone health in ageing populations through dietary supplementation or functional food development.