As the world continues to face the rising tide of Alzheimer’s disease and age-related cognitive decline, researchers are increasingly exploring everyday lifestyle choices and dietary habits that could help protect against early mental deterioration. One such simple food—eggs—has come into the spotlight. A recent study published in the Journal of Nutrition, based on exclusive data from a research sample, suggests that eating more than one egg per week may significantly reduce the risk of Alzheimer’s in older adults.
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What is Alzheimer’s Disease?
According to the National Institute on Aging, Alzheimer’s is the most common form of dementia—a brain disorder that gradually destroys a person's memory and thinking skills. Symptoms include loss of cognitive functions such as reasoning, memory, and judgment. It’s also common for individuals to have more than one type of dementia; for example, someone may have both Alzheimer’s and vascular dementia.
Inside the Study: Examining the Link Between Egg Consumption and Brain Health
The study, titled “Association Between Egg Consumption and Risk of Dementia and Alzheimer’s Disease in Older Adults,” tracked more than 1,024 adults (average age: 81.4 years), all of whom were dementia-free at the beginning of the 7-year study. Their diets were evaluated using a validated food frequency questionnaire, and cognitive performance was assessed annually. By the end of the study, 280 participants had developed Alzheimer’s-related dementia. However, those who consumed more than one egg per week were nearly 50% less likely to develop the disease compared to those who ate fewer eggs.
Why Eggs? What Makes Them Brain-Friendly?
A key factor highlighted in the research is choline—a vital nutrient found abundantly in eggs. Though not a vitamin, choline functions like one, playing a crucial role in supporting brain and body function. While the body produces a small amount of choline, the majority comes from food. In addition to brain health, choline helps reduce inflammation, regulate mood and mental health, support muscle function, and assist in fat metabolism.
Other Dietary Sources of Choline Include:
Eggs (especially the yolk)
Fish (like salmon and tuna)
Chicken or turkey
Milk and other dairy products
Risk of Alzheimer’s and Neurological Diseases: Additional Findings
Researchers also conducted autopsies on the brains of 578 deceased participants. The findings were striking:
Reduced Amyloid Plaques – Protein build-ups strongly linked to Alzheimer’s.
Fewer Neurofibrillary Tangles – Twisted fibers inside brain cells that impair brain function and contribute to cognitive decline.
What Did the Researchers Conclude?
The results suggest that regular egg consumption is associated with a lower risk of dementia and Alzheimer’s disease, with dietary choline playing a key role. As scientists continue to explore the impact of nutrition on brain health, studies like this underscore the powerful potential of simple, accessible dietary choices—like eating eggs—to support long-term cognitive well-being.
Source: Times of India
