A kitchen staple could potentially reduce the risk of dementia by nearly half. A recent study has discovered a correlation between consuming one egg per week and a 47% decrease in the likelihood of developing Alzheimer’s disease.
This was observed when compared to individuals who ate eggs less than once a month. The study also revealed that regular egg consumption was associated with a lower accumulation of toxic proteins linked to Alzheimer’s.
However, it is crucial to mention that some authors of the study, published in The Journal of Nutrition, received funding from the Egg Nutrition Center based in the US. Alzheimer’s disease is globally the most prevalent form of dementia.
As cited by Medical News Today, the study analysed data from 1,024 elderly adults with an average age of 81.4.
Participants underwent annual health check-ups, filled out food frequency questionnaires, and were monitored by researchers for an average duration of 6.7 years.
Over this time frame, just over a quarter of them were diagnosed with Alzheimer’s disease. Analysis of this data indicated that those who consumed at least one egg per week had a 47% lower risk of developing Alzheimer’s during the follow-up period compared to those consuming one egg per month or fewer.
In the same study, post-mortem examinations of the brains of 578 participants showed that those who consumed one or more eggs each week were likely to have less protein buildup associated with Alzheimer’s.
Choline and omega-3
It is believed that the cognitive-enhancing properties of eggs are attributed to two key nutrients, choline and omega-3. Prior research has highlighted the crucial role of choline in brain function.
The researchers elaborated that “choline modulates the expression of key genes related to memory, learning, and cognitive functions via epigenetic mechanisms.”
They also identified eggs as a “top food source” for choline.
Additionally, eggs boast a high content of omega-3 fatty acids, which are known to bolster brain health as we grow older. The study’s authors proposed that the combined presence of choline and omega-3s in eggs could have a “synergistic” impact, enhancing their protective effect on brain health through the ageing process.
Previous studies have indicated that individuals with Alzheimer’s disease tend to have lower levels of omega-3s and choline.
Nevertheless, the team of researchers concluded that more research is necessary.
They stated: “Once replicated in other prospective cohorts and confirmed by clinical trials, these findings may have important public health implications for reducing the population’s risk of [Alzheimer’s].”
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