Named product that reduces the risk of dementia by half

Elderly people who regularly consume eggs at least once a week are less likely to develop Alzheimer's disease. This conclusion was reached by scientists from the USA based on observations of more than a thousand people. The work was published in The Journal of Nutrition (JN).

The study involved 1024 people from the Rush Memory and Aging project, which studies aging and memory in elderly residents of Chicago. All participants had no dementia at the start of observations and completed a detailed questionnaire about their diet over the past year. They were divided into groups based on frequency of egg consumption - from less than once a month to two or more times per week. On average, the study lasted almost seven years.

It turned out that those who ate eggs at least once a week had approximately half the risk of a clinical diagnosis of Alzheimer's disease compared to those who ate eggs less than once a month. These data remained significant even after accounting for other factors, including age, education level, physical activity, and genetic predisposition.

Additionally, 578 participants donated their brain tissues for scientific purposes after death. Analysis showed that those who regularly ate eggs were less likely to have typical Alzheimer's disease changes in the brain - such as amyloid plaques and tau proteins.

One possible explanation, according to researchers, is the choline content in eggs - a substance necessary for brain function. Choline is involved in the production of acetylcholine, a neurotransmitter associated with memory and learning. It is also important for the integrity of cell membranes. Eggs are the main source of choline in the American diet. Analysis showed that about 40% of the positive effect from egg consumption can be explained by the increased level of choline in the diet.

The authors call for further research, including clinical trials, to determine whether egg consumption can actually affect the risk of developing Alzheimer's disease. If the connection is confirmed, eggs could become part of dietary recommendations for maintaining brain health in old age.