Study: One egg a week may protect against a "serious disease"

Eggs are an essential part of the diet

 Study: One egg a week may protect against a "serious disease"

A recent study has shown that eating at least one egg a week may reduce the risk of Alzheimer's disease by up to 47 percent compared to those who eat eggs less than once a month. Eggs, which have been a staple in the human diet for thousands of years, have long been controversial due to their cholesterol and saturated fat content.

However, researchers in this study, published in The Journal of Nutrition, found that eating eggs not only reduces the risk of Alzheimer's disease but is also associated with a lower buildup of toxic proteins linked to the disease in the brain.

The study included more than 1,000 people with an average age of 81 from the United States, who were followed for nearly seven years. The researchers also examined brain tissue from some of the participants after death, confirming that egg consumption was linked to a reduced buildup of harmful proteins.

Researchers attribute the potential benefits of eggs to their content of important compounds such as choline and omega-3 fatty acids, which play a role in supporting neurological function and brain health. The researchers suggest that eating at least one egg per week may help reduce the risk of Alzheimer's disease. They explain that choline and omega-3 fatty acids in eggs may work synergistically to protect brain health as we age.

However, the study cautions that the follow-up period is limited and that self-reported food intake is limited, which may affect the accuracy of the results. Nutrition experts say that eggs can be part of a balanced diet that supports brain health, especially for older adults, but they are not a single treatment for preventing Alzheimer's disease.