In a new study, scientists have discovered a link between eating eggs and reducing the risk of dementia.
The research findings are critical because of the potential for Alzheimer’s to spread as the population ages. Researchers are continuing to study how diet can affect the risk of developing dementia.
According to research published in the journal Nutrition, whole eggs are a rich source of choline, along with most of the nutrients found in egg yolks, and are known for improving brain health, including the omega-3 fatty acids DHA and lutein. Contribute to other nutrients.
According to the study, weekly egg consumption (eating more than one egg per week) reduced the risk of Alzheimer’s dementia by 47%.
1024 elderly people with an average age of 81.4 years participated in the study. Participants self-reported their dietary habits and other dietary factors were accounted for as part of the analysis. Over a mean follow-up period of 6.7 years, 280 study participants (27.3 percent) were diagnosed with Alzheimer’s dementia.
