New research indicates that consuming eggs may potentially decrease the risk of developing dementia, particularly Alzheimer’s disease. The study, published in the Journal of Nutrition, suggests that eating more than one serving of eggs per week could decrease the likelihood of developing Alzheimer’s disease, a progressive condition that affects nearly one million individuals in the UK.
While genetics can sometimes play a role in the development of dementia, experts believe nearly half of dementia cases could be prevented through lifestyle changes including giving up smoking, reducing alcohol intake, and managing blood pressure levels.
In addition to lifestyle changes, nutrition also plays a crucial role in reducing the risk of dementia. Health organizations recommend a balanced diet or following a Mediterranean eating pattern. The study associating egg consumption with a lower risk of Alzheimer’s disease cites the nutrients present in eggs, such as choline, omega-3 fatty acids, and lutein, as being important for brain health.
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The study involved over 1,000 elderly participants whose egg consumption was tracked using a food frequency questionnaire. Over six years, 280 subjects were diagnosed with Alzheimer’s disease, and those who consumed more than one egg weekly appeared to have a lower risk of dementia than their counterparts who consumed fewer.
The researchers highlighted the potential benefits of eggs in the fight against Alzheimer’s disease, attributing a significant portion of the effect to dietary choline found in eggs.
Additional research published in Frontiers in Nutrition also reported a correlation between egg consumption and a reduced risk of dementia, specifically Alzheimer’s disease. This link was particularly notable in individuals not following a Mediterranean diet.
In conclusion, these findings suggest that consuming eggs may be associated with a lower risk of Alzheimer’s disease and AD pathology, with a portion of the association being mediated through dietary choline.