A new research study has suggested that eating eggs regularly may be associated with a lower risk of dementia.
The findings indicate a potential link between egg consumption and reduced chances of developing Alzheimer’s disease in older adults.
Researchers at Loma Linda University in the United States found that older adults who consume eggs regularly show a significantly lower risk of Alzheimer’s disease.
According to the study, individuals who eat eggs five or more times a week have up to a 27% lower risk of developing Alzheimer’s disease.
Those who consume eggs two to four times a week showed a 20% reduction in risk, while even occasional consumers had a 17% lower risk compared to those who do not eat eggs at all.
Long-term research data
The findings are based on a long-term study involving approximately 40,000 participants, tracked over several years.
During the 15-year study period, 2,858 participants were diagnosed with Alzheimer’s disease, the most common form of dementia.
Researchers also observed that participants who did not consume eggs at all had the highest risk of developing the condition.
Nutrients that may support brain health
Experts noted that eggs contain several nutrients that are beneficial for brain function, including:
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Choline
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Vitamin B12
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Vitamin D
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Selenium
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Iodine
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Omega-3 fatty acids
These nutrients are believed to play a role in supporting cognitive health and brain function.
Important scientific clarification
Researchers emphasized that the study is observational, meaning it cannot prove that eggs directly prevent Alzheimer’s disease.
Instead, it suggests a correlation between egg consumption and lower risk levels.
Previous studies on the relationship between eggs and brain health have shown mixed results, and experts continue to recommend moderation.
Health experts generally consider eggs a safe and nutritious part of a balanced diet.
They note that concerns are often more related to cooking methods or what eggs are consumed with, rather than eggs themselves.
