Khaberni -A new study suggests that elderly people who eat two eggs a week may be less likely to develop Alzheimer's disease.
American researchers, based on a survey developed at Harvard University, found that the presence of many nutrients, especially choline, in a basic breakfast can help reduce the risk of this increasingly prevalent disease.
According to the "Daily Mail," choline is an essential nutrient for liver growth, healthy brain development, muscle movement, maintaining a healthy nervous system, and improving metabolism.
While previous research suggested that eating eggs might support cognitive performance, this new study discovered that choline found in eggs reduces the risk of dementia associated with Alzheimer's disease by 40%.
Choline and brain cells
Scientists believe that choline can protect brain cells from damage and decay, thereby reducing the risk of the disease.
To find the relationship between egg consumption and reduced Alzheimer's risk, the researchers analyzed data from 1024 individuals who were dementia-free.
Participants were asked to fill out a questionnaire that monitors their usual dietary habits over the previous year, including how often they ate eggs.
The participants were followed for 7 years, during which they underwent annual assessments for signs of Alzheimer's-related dementia.
The effect of eggs
The results showed that those who consumed eggs at least once a week had a lower rate of clinical Alzheimer's diagnosis compared to those who rarely ate them.
Specifically, the risk of developing Alzheimer's dementia was about half in those who ate eggs once a week, or twice, or more weekly compared to those who ate eggs less than once a month.
There was also a notable increase in average choline levels over time among participants who frequently consumed eggs.
Memory
Choline is an essential nutrient for the production of acetylcholine, a neurotransmitter that maintains brain memory and learning capability. It also plays an important role in maintaining and protecting the structure of brain cell membranes.
Although the liver produces choline in small amounts, experts emphasize the necessity of consuming foods like egg yolks, fish, soybeans, and legumes to maintain required levels of this nutrient in the body.
