Eggs have been a staple of the human diet since before modern humans walked the earth. While recognized for being nutrient-rich, affordable, and widely available, their precise role in human health has long been a subject of debate.
A recent study published in The Journal of Nutrition may help solidify eggs’ positive standing. According to Medical News Today, researchers discovered a significant link: consuming one egg per week was associated with a 47% lower risk of developing Alzheimer’s disease compared to individuals who ate eggs less than once a month. The study further revealed that those who regularly included eggs in their diet also exhibited less accumulation of harmful proteins that are intrinsically linked to Alzheimer’s.
Alzheimer’s, the most prevalent form of dementia, currently lacks a cure despite extensive research efforts over many years. Effective treatments to slow its progression are also limited. This persistent challenge has prompted scientists to delve into lifestyle factors, such as diet, that might influence an individual’s risk.
Prior studies have underscored the importance of choline—a nutrient crucial for optimal brain function—and suggested a correlation between moderate choline intake and a reduced risk of dementia. The authors of the current study emphasize that eggs are arguably the best dietary source of choline, thus warranting particular attention.
Choline plays a vital role in several critical bodily functions: it is essential for the production of the neurotransmitter acetylcholine, is fundamental in building healthy cell membranes, and provides protective effects on the brain. This nutrient also impacts gene expression related to memory and cognition through epigenetic mechanisms.
While the human body can produce choline, it typically doesn’t synthesize enough to meet daily requirements, making dietary intake necessary. In addition to choline, eggs are also a good source of omega-3 fatty acids, which are vital for maintaining brain health as we age. Unfortunately, many adults in the US do not consume adequate amounts of these beneficial fats.
In summary, the study suggests that eating at least one egg per week may contribute to lowering the risk of Alzheimer’s disease. The authors hypothesize that the synergistic combination of choline and omega-3s found in eggs may collaboratively support cognitive health as individuals grow older.
