Remember when health advice was to limit egg consumption, that they had too much cholesterol, and to only eat egg whites? Well.... studies in the last decade have proven that advice as being 100% wrong for a number of reasons. It turns out that eggs are a great source of a number of nutrients (e.g., choline) needed for brain health and memory function.
A recent study found that frequent egg consumption by persons (mean age 59 years at the start of the study) lowers the risk of developing Alzheimer's disease (AD). The researchers found that there was a 27% decreased risk of developing Alzheimer's disease among persons who ate at least 5 eggs a week, but even eating fewer eggs was beneficial. The participants were followed for 15 years.
Other studies have also found a decreased risk of AD in persons eating eggs frequently - with one study finding that more than one egg consumed per week reduced the risk of developing AD up to 47%.
Some key nutrients necessary for brain health that are provided by eggs are: choline, the carotenoids lutein and zeaxanthin, tryptophan, phospholipids, and an omega-3 fat known as DHA (docosahexaenoic acid). The researchers viewed the nutrients in eggs as being "neuroprotective" (protecting neurological function).
From Medical Xpress: Egg consumption associated with a lower risk of Alzheimer's disease
Consumption of eggs is associated with a lower risk of being diagnosed with Alzheimer's disease for those 65 years and older, according to researchers at Loma Linda University Health. Eating one egg per day for at least five days a week reduces the risk of Alzheimer's by up to 27%, researchers found. ...continue reading "Egg Consumption Is Beneficial For Brain Health"
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