A new study published in Frontiers in Nutrition has highlighted the benefits of consuming eggs, specifically their yolks, to uncover potential dietary defenses against Alzheimer’s disease.
Drawing from the Rush Memory and Aging Project cohort, which involved 1,024 adults, researchers used food frequency questionnaires to track the participants’ egg consumption [1].
Over an average follow-up of 6.7 years, they found that those who consumed more than one egg weekly had a 47% reduced risk of developing Alzheimer’s dementia. A significant portion of this protective effect, 39%, was attributed to choline, a nutrient abundant in egg yolks.
Choline plays a crucial role in brain health, synthesizing and releasing neurotransmitters vital for memory retention [2]. Eggs also provide omega-3 fats, which help reduce brain inflammation and lutein, which counters oxidative stress, which damages brain cells.
Therefore, regular egg consumption provides choline and other essential nutrients that are beneficial for cognitive functions.
Nutrition experts underscore the importance of including egg yolks in one’s diet to meet the recommended daily choline intake: 550 mg for adult males and 425 mg for non-pregnant females [3].
Consuming two eggs per day is considered safe and effective for achieving these nutritional goals, even for individuals with diabetes or at risk for cardiometabolic diseases.
For optimal brain health benefits, combine egg intake with vegetables and engage in regular physical and mental exercises. Activities such as brisk walking, meditation, puzzles and reading are also vital for enhancing cognitive health and reducing the risk of Alzheimer’s disease.
[1] https://www.verywellhealth.com/egg-yolk-alzheimers-risk-prevention-8667812
[2] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8906465/
[3] https://ods.od.nih.gov/factsheets/Choline-Consumer/
