LOMA LINDA, USA (Kashmir English): A new study has suggested that eating eggs regularly may lead to a lower risk of dementia.
The findings indicate a potential link between egg consumption and reduced chances of developing Alzheimer’s disease in older adults.
Researchers at Loma Linda University in the United States found that older adults who consume eggs regularly show a significantly lower risk of Alzheimer’s disease.
The study found that individuals who eat eggs five or more times a week have up to a 27 percent lower risk of developing Alzheimer’s disease.
Those who consume eggs two to four times a week showed a 20 percent reduction in risk, while even occasional consumers had a 17 percent lower risk compared to those who do not eat eggs at all, according to researchers.
The findings are based on a long-term study involving approximately 40,000 participants, tracked over several years.
During the 15-year study period, 2,858 participants were diagnosed with Alzheimer’s disease, the most common form of dementia.
Researchers also found that participants who did not consume eggs at all had the highest risk of developing the condition.
Eggs contain several nutrients
Experts noted that eggs contain several nutrients including Choline, Vitamin B12, Vitamin D, Selenium, Iodine, and Omega-3 fatty acids, that are beneficial for brain function.
“These nutrients are believed to play a role in supporting cognitive health and brain function.”
Researchers, however, emphasized that the study is observational, meaning it cannot prove that eggs directly prevent Alzheimer’s disease.
Instead, the study suggests a correlation between egg consumption and brain health.
Health experts generally consider eggs a safe and nutritious part of a balanced diet.
