Eggs are considered a rich source of protein, but a new study shows that they can also bring unexpected benefits to brain health.
The observation study, published in the Journal of Nutrition, tracked 1,024 elderly people living in the Chicago area for an average of 6.7 years. The results showed that people who ate one or more eggs a week were 47% less likely to be diagnosed with Alzheimer's dementia than those who rarely ate eggs.
During the study, 280 participants (27.3%) developed Alzheimer's. A brain test of 578 deceased people showed that the egg-eating group accumulated less than one Alzheimer's-related protein.
For the first time, a strong connection is recorded
Previous studies have recorded some cognitive improvements in people who eat eggs regularly, says Dr. Linada Begche, RDN, CDN, CNS-S, FAND, Associate Professor of Health and wellness Research at Binghamton University (New York State University). However, this is the first time eating more than one egg a week that shows a clear link to a reduced risk of Alzheimer's disease and related brain diseases."
Choline - not the only factor
The team of authors conducted an intermediate analysis to learn about the role of choline, an essential nutrient found in eggs. They estimate that about 39% of the brain protection benefits of eggs come from choline, the rest can be thanks to other nutrients such as omega-3, lutein, vitamin B12, folate and protein.
Dr Mei Chung, Associate Professor of Nutritional Sciences, Tufts University (USA) emphasized: Choline is just part of the story. Eggs also contain many other compounds that support brain function and nerve health".
Related research on choline
Previously, the same group of authors published another study in the Journal of Nutrition, analyzing the link between choline consumption and the Alzheimer's risk. The results showed that the amount of choline, about 350 mg/day (equivalent to 2 - 3 large eggs), was associated with the lowest risk of Alzheimer's in the elderly.
Cholesterol problems
Although rich in nutrients, eggs are still controversial because of their cholesterol content. Begdache notes that in people with high blood fat, eggs can increase LDL. However, a recent study in the American Journal of Clinical Nutrition shows that eggs can even help reduce LDL.
High blood fat is associated with cognitive decline and an increased risk of Alzheimers. Therefore, people with high cholesterol should talk to their doctor before increasing their egg intake," Begdache recommends.
How much is enough?
The study did not make an official recommendation, but experts emphasized regularity. According to Begdache, including eggs in a balanced diet is a simple, low-cost nutritional solution to support long-term brain health.
Eating eggs regularly, especially about one fruit a week, can be a simple habit that helps reduce the risk of Alzheimer's. However, people with blood fat problems should consult a nutritionist or doctor for appropriate adjustment.
