Alzheimer's disease risk 'halved' by eating one food every week

A popular food found in most kitchens could help lower the risk of dementia by almost half. A new study has found that eating one egg per week was linked to a 47 per cent reduction in the chance of developing Alzheimer’s disease.

This was the case compared to people who consumed eggs less than once each month. It was also found that people who ate eggs had a reduced build up of the toxic proteins associated with Alzheimer’s.

However, it is important to note that some authors of the study, which was published in The Journal of Nutrition, received funding from the Egg Nutrition Centre in the US. Alzheimer’s disease is the most common form of dementia in the world.

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As reported by Medical News Today, the study included data from 1,024 older adults with an average age of 81.4. Participants attended annual check-ups and completed food frequency questionnaires, and the researchers followed them for an average of 6.7 years.

Over this period of time, just over a quarter of them developed Alzheimer’s disease. Analysis of this information showed that people who consumed at least one egg per week had a 47 per cent reduced risk of developing Alzheimer’s during follow-up compared with those eating one egg per month or fewer.

In the same study, a post-mortem on the brains of 578 participants revealed that those who ate one or more eggs each week were more likely to have less Alzheimer’s-associated protein build up.

Choline and omega-3

It is thought the brain-boosting benefits of eggs come from two nutrients, choline and omega-3. Previous studies have shown that choline is vital for cognitive function.

Study authors said explained that “choline modulates the expression of key genes related to memory, learning, and cognitive functions via epigenetic mechanisms.” They also described eggs as a “top food source” of choline.

Eggs are alsorich in omega-3 fatty acids, which support brain health as we age. Study authors suggested that the choline and omega-3s in eggs might have a “synergistic” effect, whereby they join forces to protect brain health during ageing.

Previous research has also shown that people with Alzheimer’s are more likely to be deficient in omega-3s and choline.

However, the researchers concluded that further investigation was needed. They said: “Once replicated in other prospective cohorts and confirmed by clinical trials, these findings may have important public health implications for reducing the population’s risk of [Alzheimer’s].”