Elderly people eating this many eggs can avoid dangerous diseases

New research just published in the scientific journal Journal of Nutrition has discovered another important effect of eggs in preventing a dangerous disease.

For older adults, Alzheimer's disease is one of the most feared diseases. It is a neurodegenerative disorder with increasing prevalence due to the aging population.

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Meanwhile, eggs provide many nutrients important for brain health, including choline, omega-3 fatty acids and lutein.

In addition, recent scientific evidence suggests that regular egg consumption may improve cognitive performance. However, the effect of egg consumption on the risk of dementia and Alzheimer's remains unclear. To find out, researchers from the Friedman School of Nutrition Science and Policy, Tufts University and the Rush Alzheimer's Disease Center, Rush University Medical Center (USA), assessed the diets of 1,024 older adults, using a food frequency questionnaire to determine egg consumption. From there, they investigated the association between egg consumption and the risk of Alzheimer's dementia.

During an average follow-up of nearly 7 years, 280 people developed dementia due to Alzheimer's disease.

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Results found that older adults who consumed 1-2 eggs per week reduced their risk of developing dementia due to Alzheimer's disease by up to 47%, according to the Journal of Nutrition.

Further analysis found that 39% of this effect of eggs comes from choline - a nutrient abundant in eggs, which is important for brain health, supporting healthy brain cell membranes and neurotransmitters.

Egg yolks also contain omega-3 fatty acids, which have neuroprotective benefits and support brain health.

The authors concluded: These findings suggest that adding eggs to the diet may be a simple strategy to support cognitive health in old age.