A new study suggests that eating more than one egg per week may significantly reduce the risk of Alzheimer’s disease. According to Alzheimers News, researchers tracked 1,024 older adults over seven years and found that those who consumed eggs regularly had up to a 47 percent lower risk of developing Alzheimer’s compared to those who ate fewer or none. The key nutrient responsible appears to be choline, which is found abundantly in egg yolks and plays a vital role in memory and brain function.
Medical News Today reports that participants who ate eggs showed less accumulation of toxic proteins in the brain, which are commonly linked to Alzheimer’s. The study, published in The Journal of Nutrition, highlights how choline and omega-3 fatty acids in eggs may help protect against cognitive decline. These nutrients support the formation of neurotransmitters and reduce inflammation, both of which are crucial for maintaining brain health as we age.
According to the American Egg Board, whole eggs contain a mix of brain-supporting nutrients including DHA, a type of omega-3 fatty acid. This challenges older dietary advice that discouraged egg consumption due to cholesterol concerns. The findings suggest that moderate egg intake could be a simple and effective way to support long-term brain health.
You learn things everyday. I never knew that. I will have to start eating more eggs everyday as I don’t want to suffer from this deadly disease. Thanks for sharing— Good health tip