Since Eggs were absolved of their cholesterol-risk stigma, a series of good-news stories about them has emerged. The latest suggests regular consumption of eggs could help cut the risk of Alzheimer’s for those 65 and over…
Late-onset Alzheimer’s is largely a separate and more crushing issue from the more-common early-onset version. By the time a person reaches 65, they often assume they’ve successfully avoided the spectre of Alzheimer’s disease. So, when it hits in one’s later years, the ‘Big A’ can be a muli-whammy – comprising not only confusion and functional decline with disappointment and depression.
The good news…
… Is that researchers at Loma Linda University (LLU) have discovered eating even a small amount of eggs on a regular basis can help lower older patients’ Alzheimer’s risk significantly.
What they did
To assess egg consumption, researchers considered both direct and indirect sources. This included eggs eaten on their own in forms such as scrambled, fried, or boiled, as well as eggs found in foods like baked goods and packaged products.
The study analyzed data on about 40,000 participants in the LLU Adventist Health Study 2 cohort. Participants were followed for an average of 15.3 years. Alzheimer’s cases were identified through physician diagnoses recorded in Medicare data.
What they found
“Compared to never eating eggs, eating at least five eggs per week can [dramatically] decrease [the] risk of Alzheimer’s,” Joan Sabaté, a professor at Loma Linda University School of Public Health and the study’s principal investigator, reported.
Even less-frequent rates of egg consumption were associated with significant benefits. Remarkably, even eating eggs just 1 to 3 times per month was linked to a 17 percent reduction in risk, while those who ate eggs 2 to 4 times per week saw about a 20 percent lower risk, Sabaté added.
The takeaway
Eggs contain several nutrients that are important for brain health, Sabaté explained. They are a rich source of choline, which is essential for memory and communication between brain cells. Eggs also provide lutein and zeaxanthin, which are carotenoids that build up in brain tissue and have been linked to better cognitive performance and lower levels of oxidative stress.
Eggs also contain omega-3 fatty acids, and the yolk is especially high in phospholipids – compounds that play a key role in how neurotransmitter receptors function.
My take
I have been eating an egg or two a day, religiously, since the ancient and venerable Hen Fruit was cleared of its former stigma as a heart health risk. That was just one of the recent findings that erased decades of ‘conventional wisdom’ about the dietary dangers of eggs.
My own experience has been that my cognitive performance has remained strong and my mental reflexes sharp. Whether it’s thanks to eggs or to staying in the writing and reporting game by pro-ducing this daily blog remains an unresolved question. I like to think it’s a combination the two.
And, as Sabaté notes, following a sensible, varied and balanced overall diet is always crucial…
~ Maggie J.