Researchers in nutrition and public health continue to explore the relationship between dietary habits and brain health, with a focus on the role of food in preventing age-related neurological diseases.
Eggs versus Alzheimer's: Study reveals a possible link
In this context, a recent scientific study examined one of the common food components in the daily diet, with the aim of investigating its potential impact on cognitive functions and the risk of developing memory disorders.
The study revealed that eating eggs regularly, at a rate of two eggs per week, can contribute to reducing the risk of developing Alzheimer's disease, thanks to the fact that eggs contain choline, an essential nutrient that supports brain function and maintains its health with age.
Choline is an essential component for the production of acetylcholine, a neurotransmitter that plays a vital role in memory and learning processes, and also helps build and protect nerve cell membranes. Previous studies indicate that low blood levels of choline are associated with increased amyloid plaque and tau protein tangles in the brain, two of the hallmarks of Alzheimer's disease.
The study, conducted by researchers from Boston, Washington, D.C., and Chicago, relied on data from over 1,000 individuals without dementia who underwent health and nutritional assessments over seven years. The aim was to explore the relationship between diet and the risk of developing dementia, particularly Alzheimer's disease, its most common form. A subset of 578 individuals also donated their brains after death, allowing researchers to examine biological markers associated with the disease, such as amyloid plaques and tau protein tangles.
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The researchers used a dietary questionnaire developed by Harvard University, in which participants recorded how often they ate eggs over a specific period. The participants were then divided into four groups based on their egg consumption: less than once a month, one to three times a month, once a week, and twice a week or more.
The results showed that participants who ate eggs at least once a week were nearly half (approximately 40%) less likely to develop Alzheimer's disease compared to those who rarely ate them. A significant increase in their long-term choline levels was also observed.
Researchers examined the brains of deceased participants and found that those who frequently consumed eggs were less likely to develop brain changes associated with Alzheimer's disease, such as plaques and neural tangles. These findings supported clinical data and provided further biological evidence for the discovered link.
Despite the strength of the results, the researchers point out that this is an observational study, meaning it does not prove a causal relationship between eating eggs and reducing the risk of Alzheimer's.
The study authors call for further research to replicate the findings in different population groups and emphasize the importance of controlled clinical trials to determine whether egg consumption has a direct effect on the risk of developing Alzheimer's disease. If the findings are confirmed, eggs could be included in broader dietary recommendations aimed at supporting brain health in older adults.
Although the body produces limited amounts of choline, experts recommend obtaining it from rich food sources such as egg yolks, legumes, fish, and soybeans. According to the National Institutes of Health, adult women need 425 milligrams of choline daily, while men need 550 milligrams.
The study was published in the Journal of Nutrition.
