New research from Loma Linda University shows eating eggs by older adults is associated with up to a 27 percent lower risk of developing Alzheimer's disease.
Eggs are a staple in the diets of some, while others avoid them at all costs. New research from Loma Linda University shows eating eggs by older adults is associated with up to a 27 percent lower risk of developing Alzheimer's disease.
Researchers said those over 65 who ate at least one egg per day for five days a week experienced the greatest benefit, which they believe is because of the many helpful nutrients found in eggs.
"Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer's," said Joan Sabaté, MD, the study's principal investigator.
The study showed that even less frequent egg consumption was beneficial. Eating eggs one-to-three times per month was associated with a 17 percent decrease in risk, while two-to-four times per week equated to a 20 percent decrease in risk.
The scientists behind the study said their motivation was to decrease the knowledge gap regarding modifiable dietary factors and the risk of Alzheimer's disease.
Eggs are known to contain key nutrients shown to support brain health. For instance, choline, which is a precursor to acetylcholine and phosphatidylcholine - both are critical for memory and synaptic function. Eggs also contain carotenoids such a lutein and zeaxanthin which researchers say accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress.
Eggs are high is omega-3 fatty acids and the yolks are rich in phospholipids that are essential for neurotransmitter receptor function.
The study included 40,000 subjects and they were tracked over a period of 15 years. Researchers looked at egg consumption through visible ways like eating eggs in their various forms like scrambled, boiled, etc., as well as not so visible ways like in baked goods and packaged foods.
