Eating one egg per day for five days a week can reduce a person’s risk of developing Alzheimer’s disease by up to 27%, according to a study. Eggs contain nutrients thought to support good brain health, including choline, which the body uses to make acetylcholine, a chemical that carries messages from your brain to your body. Researchers studied the consumption of eggs among almost 40,000 people.
Principal investigator Dr Joan Sabaté, a professor at Loma Linda University School of Public Health in California, said: “Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s.” The study also found that eating eggs one to three times per month was linked to a 17% decrease in risk, while eating eggs two to four times per week was linked to a 20% decrease, compared to people who never ate eggs.
The study included eggs cooked in different ways — such as scrambled, boiled of fried — and “hidden” ways such as in baked goods or packaged foods.
Participants were followed for an average of 15.3 years, and 2,858 were diagnosed with Alzheimer’s disease during the study.
Eggs also contain lutein and zeaxanthin-carotenoids, which are antioxidants that have been linked to improved cognitive function, memory and processing speed.
They also contain omega-3 fatty acids, and yolks are rich in phospholipids, which are essential fats that protect brain cells.
The researchers said egg consumption should be part of a balanced diet.
Writing in The Journal of Nutrition, they said: “We found that moderate egg intake was independently associated with a lower incidence of Alzheimer’s disease, even after adjusting for other dietary factors, demographic variables, lifestyle behaviours, and comorbidities.
“These findings suggest a potential neuroprotective benefit of nutrients found in eggs when consumed as part of a balanced diet.”
The study was partly funded by the American Egg Board, an organisation which promotes the benefits of eggs.
