Incredible, edible, scientifically credible?<\/p>\n
A humble food, once thought to be bad for the heart, has now been linked to a reduced risk of Alzheimer\u2019s disease.<\/p>\n
For decades, eggs have been divisive, with protein proponents praising ova and cholesterol-conscious maligning them.<\/p>\n
Now, new research in\u00a0The Journal of Nutrition<\/a> suggests that those who routinely eat eggs are less likely to be diagnosed with Alzheimer\u2019s than those who never or rarely incorporate them into meals.<\/p>\n New research suggests that those who regularly eat eggs are less likely to be diagnosed with Alzheimer\u2019s disease than those who never or rarely incorporate them into meals. weyo \u2013 stock.adobe.com<\/p>\n Further, the most consistent egg eaters, those who had five or more servings per week, showed a 27% lower risk. <\/p>\n \u201cThe key takeaway is that moderate egg consumption was consistently associated with a lower risk of Alzheimer\u2019s disease,\u201d study author Dr. Jisoo Oh told The Post. <\/p>\n She noted that these results support the evolving, overwhelmingly positive perception of eggs.<\/p>\n \u201cEarlier concerns focused heavily on dietary cholesterol, but more recent research, including ours, suggests that moderate egg consumption is not harmful for most people and may even offer health benefits,\u201d she said. <\/p>\n For years, health officials and medical groups recommended limiting egg consumption, concerned it could raise blood cholesterol and increase the risk of cardiovascular disease \u2014 the\u00a0leading cause of death in the US<\/a>.<\/p>\n However, research from last year<\/a> found that eating two eggs a day as part of a high-cholesterol but low\u2013saturated\u2013fat diet can reduce LDL \u201cbad\u201d cholesterol and lower\u00a0heart disease<\/a>\u00a0risk.<\/p>\n Oh and her team tracked nearly 40,000 older adults for more than 15 years. All participants were at least 65, enrolled in Medicare and had no diagnosis of Alzheimer\u2019s at the start of the study.<\/p>\n Research from last year found that eating two eggs a day as part of a high-cholesterol but low\u2013saturated\u2013fat diet can reduce LDL levels and lower\u00a0heart disease\u00a0risk. iodrakon \u2013 stock.adobe.com<\/p>\n Participants reported their egg intake in a detailed food questionnaire.<\/p>\n Based on the responses, researchers sorted them into five groups reflecting the frequency of egg consumption: never or rarely, one to three times per month, one time per week, two to four times per week and five or more times per week.<\/p>\n Experts say that healthy adults can\u00a0safely consume up to seven eggs per week<\/a>.<\/p>\n During the study window, 2,858 participants were diagnosed with Alzheimer\u2019s. The degenerative disease, which\u00a0affects millions of Americans<\/a>, gradually destroys\u00a0memory, thinking skills and the capacity to perform basic tasks.<\/p>\n Compared with those who never or rarely ate eggs, folks who ate them at least once a month and as often as once a week had a 17% lower risk of Alzheimer\u2019s. <\/p>\n Those who ate eggs two to four times per week had a 20% lower risk, while the most frequent egg eaters, those who ate them five or more times per week, had a 27% lower risk. <\/p>\n \u201cImportantly, this association remained after accounting for a wide range of factors, including overall diet, lifestyle and existing health conditions.\u00a0While this does not prove causation, it suggests that eggs may play a beneficial role as part of a balanced dietary pattern that supports brain health,\u201d said Oh.<\/p>\n A clear pattern emerged in the data: egg consumption was associated with a reduced risk of Alzheimer\u2019s. LIGHTFIELD STUDIOS \u2013 stock.adobe.com<\/p>\n To determine whether it was eggs specifically or protein-rich foods in general that lowered Alzheimer\u2019s risk, Oh and her team ran substitution analysis to see what would happen if participants traded egg intake for equivalent portions of nuts, seeds or beans.<\/p>\n The egg-eating group still had a lower Alzheimer\u2019s risk, indicating that the nutritional profile of eggs in particular supports sustained cognitive function.<\/p>\n \u201cEggs are a nutrient-dense food, providing choline, vitamin B12, lutein and omega-3 fatty acids, all of which are important for brain function,\u201d said Oh.<\/p>\n Previous research<\/a> has linked choline with a lower risk of cognitive impairment and reduced risk of dementia.<\/p>\n