In recent years, several studies have begun to analyze the relationship between diet and the development of neurodegenerative diseases. One of the most recent, published in 2024 in the Journal of American Nutrition , yielded surprising results about egg consumption and the incidence of dementia in older adults.
The study and its findings
The study evaluated more than 1,000 people over the age of 81 over a seven-year period. It was observed that those who consumed at least one whole egg per week were up to 47% less likely to develop dementia compared to those who did not.
A key aspect of the study was that the benefit was only obtained by eating the whole egg, that is, with both the white and the yolk. Those who ate only the egg whites did not show the same reduction in risk.
The role of the hill
The decisive component present in the yolk is choline , an essential substance that participates in the production of acetylcholine , a neurotransmitter essential for memory and learning processes.
Each yolk provides approximately 150 mg of choline, which is a significant amount to cover the body’s weekly needs. Regular intake of this nutrient contributes to:
Improving the learning capacity of young people.
Keeping memory active and reducing the risk of cognitive decline in older adults.
In addition, the yolk also contains omega-3 fatty acids , which promote brain and cardiovascular health.
Eggs and cholesterol: a myth debunked
For a long time, it was thought that eating eggs raised cholesterol excessively, so limiting their intake was recommended. However, more recent studies have shown that one or two eggs a week do not pose a risk , even in people with high cholesterol or who are overweight.
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