Researchers have linked regular egg consumption with a reduced risk of Alzheimer's disease and dementia, in new findings suggesting that this common food may play a supportive role in protecting brain health.
A recent study conducted at Loma Linda University in California, involving nearly 40,000 participants over 15 years, shows that eating eggs just twice a week may be associated with a reduced risk of Alzheimer's of at least 20%, while the reduction increases to more than 25% in people who eat them five times a week or more.
The study also revealed that people who ate eggs once or twice a month were 17% less likely to develop irreversible dementia compared to those who never ate them. The results showed a 20% reduction in risk for those who ate eggs several times a week, and a 27% reduction for those who consumed them the most frequently.
Researchers attribute these potential benefits to the fact that eggs contain important nutrients such as choline, which contributes to the production of acetylcholine, a substance essential for memory functions and nerve cell health.
Conversely, experts emphasize that eggs, despite their nutritional benefits, should be consumed in moderation as part of a balanced diet, especially since they contain cholesterol. However, the British Heart Foundation indicates that consuming one egg a day is safe for most people.
These findings come at a time when research is increasing on dietary and lifestyle factors that may contribute to reducing the risk of age-related neurological diseases.
The study was published in the Journal of Nutrition.
