Many people know that eggs are an excellent source of protein, fat and vitamins. However, recent research has suggested that this cheap food could also significantly reduce the risk of dementia. Despite its health benefits, experts advise not to overdo it with its consumption.
- Scientists have discovered that eggs may hold the secret to fighting dementia.
- Eating eggs five times a week reduces the risk of dementia by up to 27%.
- This may be because eggs contain substances that support brain health.
Scientists from the American Loma Linda University in their research published they followed almost 40,000 men and women for 15 years. Based on a long observation, they found that eggs could have a significant effect on reducing the risk of dementia.
It turned out that participants who indulged in eggs once or twice a month were 17 percent less likely to develop dementia than those who avoided them.. People who ate eggs at least twice a week fared even better. For them, the risk of this serious neurological disease was reduced by up to 20 percent.
According to scientists, eggs could reduce the risk of dementia. (illustrative photo)
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Researchers believe that the reason for the reduced risk of dementia may be the composition of eggs themselves. “We know they are a rich source of nutrients important for brain health,” they wrote.
Choline is one such substance. It helps create a neurotransmitter called acetylcholine, which is important for brain cell health and good memory. “Eggs also contain lutein and zeaxanthin – carotenoids that accumulate in brain tissue and contribute to the improvement of cognitive functions and reduction of oxidative stress,” added the authors of the study.
Egg consumption is also highlighted by the British Heart Foundation, which recommends eating at least one egg a day. “In addition, there is increasing evidence that vitamin B12 is a key nutrient for brain health. Just one egg yolk provides approximately 25 percent of the recommended daily allowance,” the study authors concluded.
Previous studies have linked eggs to heart attacks, high blood pressure and weight gain due to their effect on cholesterol levels. According to American scientists, this factor is mainly related to their excessive eating. “Recent analyzes show that moderate consumption of eggs does not have a negative effect on cardiovascular or metabolic health in most people, especially when they are part of a balanced diet“, they concluded.
