A new research has discovered an association between eating eggs more than once a week and a lower risk of Alzheimer’s.
A new published in The Journal of Nutrition discovered an association between elderly eggs more than once a week and less likely to develop dementia associated with Alzheimer’s. The study also points to hillan essential nutrient found in eggs as a potential factor in this protective effect.
The researchers analyzed data from 1024 participants From the Rush Memory and Aging Project, a long -term study with the elderly in the Chicago region. At the time of registration, participants fulfilled detailed dietary questionnaires and were free of dementia. They were accompanied for almost seven years, undergoing annual cognitive evaluations. A subset of 578 participants also donated your brains for analysis after death.
Participants were grouped by egg consumption: less than once a month, one to three times a month, once a week and two or more times a week. After adjustments to age, education, genetics and lifestyle, the researchers found that those who ate eggs at least once a week had approximately half the risk of developing Alzheimer’s compared to those who rarely ate them. The association remained significant even after the consideration of other dietary factors, says.
Brain analyzes post-mortem corroborated these discoveries. Individuals who consumed eggs more often were less likely to have Alzheimer -related brain pathologies, including plates and tangles.
The team also examined hill intake as a possible mechanism. Hill is essential for the production of acetylcholine, a vital neurotransmitter for memory and the maintenance of the health of cell membranes. The eggs are the main source of hill in the US diet. Mediation analysis revealed that the hill was responsible for about 40% of the egg consumption and the reduction of the risk of Alzheimer’s.
Despite these promising results, the authors warn that the study was observational and cannot prove causality. More research, including random clinical trials, is required to confirm the results.
In confirming, these results may support the incorporation of eggs into diets designed to promote brain health into the elderly.
