Named product that reduces the risk of dementia by half

Eggs against Alzheimer's: scientists discover unexpected connection between diet and brain health

In a study published in the prestigious Journal of Nutrition (JN), American scientists made an intriguing discovery: elderly people who include eggs in their diet at least once a week significantly less often suffer from Alzheimer's disease. Observations were conducted on more than a thousand people and may change our understanding of the prevention of age-related brain diseases.

The large-scale study covered 1024 participants of the Rush Memory and Aging project, which studies aging and memory processes among elderly residents of Chicago. At the start of the observations, none of the volunteers showed signs of dementia. All of them completed detailed questionnaires about their eating habits over the previous year. Scientists divided participants into groups depending on the frequency of egg consumption – from rare (less than once a month) to regular (two or more times a week). Observations continued for an average of almost seven years.

The results were impressive: people who consumed eggs at least once a week had approximately half the risk of developing Alzheimer's disease compared to those who ate eggs less than once a month. Importantly, this pattern persisted even after accounting for factors such as age, education, physical activity, and genetic predisposition.

Special value is added to the study by the fact that 578 participants donated their brain tissues for scientific analysis after death. Posthumous examination showed that regular egg consumers had significantly fewer Alzheimer's disease-characteristic changes in the brain – amyloid plaques and pathological tau proteins.

Scientists suggest that the key role in this protective effect is played by choline – a substance that eggs are rich in and which is necessary for normal brain function. Choline participates in the synthesis of acetylcholine – a neurotransmitter responsible for memory and learning, and also maintains the integrity of cell membranes. Notably, eggs are the main source of choline in the American diet. Data analysis showed that about 40% of the positive effect from egg consumption can be explained by the increased intake of choline from food.

Researchers emphasize the need for further study of the discovered connection, including clinical trials to confirm the causal relationship between egg consumption and reduced risk of Alzheimer's disease. If this connection receives additional confirmation, eggs may be included in official dietary recommendations aimed at preserving cognitive health in old age.