Khaberni - Researchers link regular egg consumption with a decreased risk of Alzheimer's disease and dementia, indicating in new findings that this common food may play a supportive role in brain health protection.
A recent study, conducted at Loma Linda University in California and involving about 40,000 participants over 15 years, shows that eating eggs twice a week only may be associated with at least a 20% reduced risk of Alzheimer's disease, while the reduction rate increases to over 25% for those who consume them five times a week or more.
It was also found that people who ate eggs once to twice a month were 17% less likely to suffer from incurable dementia compared to those who never eat them at all. The results recorded a 20% decrease among those who consume them several times a week, and 27% for those who consume them most often.
Researchers attribute these potential benefits to the presence of important nutrients in eggs, such as choline, which contributes to the production of acetylcholine, essential for memory functions and neuronal health.
On the other hand, experts affirm that eggs, despite their nutritional benefits, should be consumed in moderation as part of a balanced diet, especially since they contain cholesterol. However, the British Heart Foundation indicates that eating one egg a day is safe for most people.
These findings come at a time when research is increasing on dietary and lifestyle factors that may contribute to reducing the risks of neurological diseases associated with aging.
