Eating eggs at least 1-3 times a week is linked to lower risks of Alzheimer’s disease

A new study published in the Journal of Nutrition confirms that eggs are truly a superior superfood for the brain. Following a cohort of 39,498 people, the study revealed that eating eggs in any form, including fried, boiled, or hidden in baking, reduced the risk of Alzheimer’s by at least 11% after adjusting for other dietary factors, demographic variables, lifestyle behaviours, and comorbidities.

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Eggs are a rich source of essential nutrients for the brain. They are rich in choline, which the brain transforms into acetylcholine and phosphatidylcholine. Both of these compounds are important for memory, learning, and mood.

Antioxidants are known for their crucial role in reducing inflammation in the body and preventing chronic diseases. Eggs provide lutein and zeaxanthin, which are antioxidants especially favoured by the brain to help slow down cognitive decline in the long term.

Vitamin B12 is used by the brain to maintain the integrity of the nerves, specifically the myelin sheath, and to synthesise neurotransmitters. Deficiency in B12 can lead to increased brain levels of homocysteine, a compound linked to dementia. Studies report that one egg provides about 25% of the daily vitamin B12 requirement, making it an excellent brain food.

Eggs contain omega-3 fatty acids and tryptophan. Omega-3 fatty acids are fundamental building blocks for the brain, making up a significant portion of the brain cell membrane. They also enhance neural communication and fight inflammation. The tryptophan-rich protein is used in producing the body’s “happy hormone,” serotonin. Serotonin is a critical neurotransmitter that also regulates mood, sleep, appetite and emotion. Tryptophan peptides specifically derived from eggs have also been shown to improve attention and reduce stress in older adults.

Eggs are not only delicious and versatile, but they also turn out to be beneficial to our health. They contain key nutrients that work synergistically to boost brain function and cognition. However, there has been some concern about eggs elevating cholesterol levels. Recent large-scale studies have confirmed that moderate consumption, within a balanced diet, does not affect cardiovascular health in most individuals.