Consuming eggs regularly could potentially reduce the risk of Alzheimer`s disease by nearly half. This conclusion was reached by American scientists who analyzed data from over a thousand older adults participating in the long-term Rush Memory and Aging Project cognitive study. The findings of this research were published in The Journal of Nutrition.
Participants, with an average age of 81 at the study`s start, completed questionnaires about their dietary habits. Over 6.7 years, 27 percent of them were diagnosed with Alzheimer`s disease. However, among those who consumed at least two eggs weekly, the risk of developing dementia decreased by 47 percent. Furthermore, autopsies performed on the brains of 578 participants after death revealed fewer pathological markers characteristic of the disease in those who regularly ate eggs.
The analysis also indicated that 39 percent of the protective effect was linked to choline, a nutrient found in egg yolks that supports neuron function. Besides choline, eggs are rich in omega-3 fatty acids and lutein, both of which are crucial for brain health. Therefore, incorporating eggs into one`s diet can be a simple, safe, and affordable method to potentially lower the risk of dementia in older adults.
