Saed News: Results of a new study show that regular consumption of eggs, especially several times per week, may significantly reduce the risk of developing Alzheimer’s disease in people over the age of 65.
According to SAEDNEWS, the findings indicate that individuals who consume one egg daily at least five days per week are up to 27% less likely to develop Alzheimer’s disease.
According to “Juan Sabate,” professor of public health and the lead researcher of this study, even lower consumption may have a protective effect; consuming eggs 1 to 3 times per month reduces the risk by 17%, while consuming them 2 to 4 times per week reduces the risk by up to 20%.
This study, published in the Journal of Nutrition, was conducted to examine the role of modifiable dietary factors in the development of Alzheimer’s disease.
Researchers emphasized that eggs are a rich source of nutrients beneficial for brain health. Among these compounds is choline, a precursor of the neurotransmitter acetylcholine, which plays a role in memory function. Eggs also contain compounds such as lutein and zeaxanthin, which are associated with improved cognitive function and reduced oxidative stress.
Omega-3 fatty acids and phospholipids found in egg yolk also play an important role in neural receptor function and brain cell health.
The study examined different patterns of egg consumption, including direct consumption (boiled, fried, omelet) as well as indirect consumption through processed foods. Data were collected from more than 40,000 individuals in a longitudinal study with an average follow-up of over 15 years, and Alzheimer’s cases were confirmed based on medical records.
However, researchers emphasized that moderate egg consumption should be considered within the framework of a healthy and varied diet, and overall lifestyle factors remain highly important.
