Scientists have discovered how eggs affect the risk of Alzheimer's disease in the elderly. We discuss the results of a 40-year study, the optimal number of eggs per week, and the mechanisms that protect the brain.
In a long-term study, 40,000 people participated. Researchers found that consuming eggs one to three times a month reduced the risk of developing the disease by 17%, while eating two to four eggs a week lowered the risk by 20%, and if a person ate five eggs a week, the risk decreased by 27%.
Researchers attribute this effect of eggs to the nutrients they contain. Lutein and zeaxanthin, which accumulate in brain tissues, improve cognitive functions and reduce oxidative stress. Fatty acids and phospholipids are essential for the functioning of neurotransmitter receptors.
Researchers recommend utilizing this simple method of disease prevention and incorporating eggs into one's diet on a regular basis.
Leave a comment