A new study suggests that regular egg consumption may be linked to a reduced risk of Alzheimer's disease, the most common form of dementia.
The study, conducted by researchers at Loma Linda University in California, USA, explains that eggs, which are a common breakfast ingredient in many cultures, are not only a quick and protein-rich food, but also contain important nutrients such as choline and vitamin D, which are linked to brain and bone health.
Researchers, after a long-term follow-up of nearly 40,000 adults, found that people who ate eggs five or more times a week were up to 27% less likely to develop Alzheimer's disease compared to those who rarely or never ate them.
During the 15-year follow-up period, 2,858 cases of the disease were recorded among the participants, and the results showed a gradual pattern, with higher egg consumption associated with a gradual decrease in the risk of developing the disease.
Additional findings also indicated that complete abstinence from eating eggs was associated with a 22% increased risk of Alzheimer's disease compared to eating one egg per week.
Researchers confirm that eggs contain a range of nutrients believed to support brain function, such as vitamin B12, vitamin D, selenium, iodine, and omega-3 fatty acids, along with choline and B vitamins associated with memory and nerves.
However, the research team emphasizes that the results do not prove a direct causal relationship, but only indicate a statistical correlation, as the study is observational and may be affected by other factors related to lifestyle or general diet.
The researchers also noted that the participants generally had healthy behaviors, such as low rates of smoking and alcohol consumption, which may affect the generalizability of the results to wider population groups.
The study also supports the idea that replacing eggs with other protein foods such as legumes, nuts and seeds may show similar effects, suggesting the importance of a balanced diet rather than focusing on a single nutrient.
These findings come at a time when research on the role of food in preventing dementia is mixed, with some previous studies pointing to potential benefits of eggs on cognitive functions, while other studies have not found a clear effect.
In the same context, researchers point out that the view of dietary cholesterol has changed, as eggs are no longer considered a major risk to blood cholesterol levels as was previously thought, while emphasizing that saturated fats play a larger role in this regard.
Accordingly, nutrition experts believe that eggs can be a safe part of a balanced diet, while emphasizing that the cooking method and accompanying ingredients remain influential factors in their health value.
The study was published in the Journal of Nutrition.
