// Introduction //

A common breakfast food that many people eat regularly...

might actually help reduce the risk of dementia!

#01：

A common breakfast food may reduce the risk of dementia.

A recent series of studies shows that eggs, due to their nutritional content and protein, may significantly reduce the risk of developing dementia!

Image source：Daily Mail

A recent series of studies shows that eggs, due to their nutritional value and protein content, may significantly reduce the risk of developing dementia.

For example, one study found that older adults who ate at least one egg per week had half the risk of developing dementia.

Another study from China found that seniors who ate eggs daily had a lower risk of dementia compared to those who ate them only weekly or monthly.

Image source：Daily Mail

B12. These nutrients have been shown to reduce harmful inflammation that can damage brain cells and support key brain functions, including memory.

Nutritionists recommend eating one to two eggs per day to gain these health benefits.

Registered dietitian and nutrition consultant Catherine Gervacio stated:

“Consuming 4 to 7 eggs per week can offer cognitive health benefits without negatively affecting cholesterol levels in most people.”

For a long time, nutritional guidelines have advised limiting high-cholesterol foods to protect heart health.

Cholesterol is a type of fatty substance that can build up in the blood vessels supplying the heart and cause damage. It is commonly found in animal products such as meat and egg yolks.One large egg contains 186 milligrams of cholesterol, which is more than half of the recommended daily limit of 300 milligrams, with most of it concentrated in the yolk.

However, recent studies have shown that the combination of fats and carbohydrates in the diet has a much greater impact on blood cholesterol levels than the amount of cholesterol consumed from food.

In addition, most of the cholesterol in the body is produced by the liver, not obtained directly from food.

Image source：The Australian

For example, a study by the Duke Clinical Research Institute found that people who ate 12 eggs per week had similar cholesterol levels after four months compared to those who ate fewer than two eggs per week.

One theory is that cholesterol-containing foods trigger the release of a hormone called cholecystokinin, which signals the liver to reduce the production of low-density lipoprotein (LDL).

In contrast, foods high in saturated fat can impair the function of receptors in the liver that help remove cholesterol, making it harder for the body to break down cholesterol in the bloodstream.

#02：

Rethinking Eggs — A Positive Impact on the Brain

High cholesterol levels can lead to plaque buildup in the arteries, increasing the risk of heart disease, stroke, and dementia. This is one reason why doctors once worried that eggs might raise the risk of Alzheimer’s disease.

However, research shows the opposite may be true.

A study published in the Journal of Nutrition found that older adults who ate more than one egg per week had a 47% lower risk of developing dementia compared to those who ate less than one egg per week.

Researchers believe this may be due to choline, a nutrient essential for brain health.

Biochemist and CARE Homecare CEO Moti Gamburd explained:

“Choline is a key component of the brain and helps produce acetylcholine, a chemical that supports memory, learning, and overall brain communication.

As we age, the body's ability to maintain adequate choline levels declines, which may affect cognitive function. Eggs are one of the richest and most absorbable sources of choline.”

Image source：Daily Mail

One large egg contains about 150 milligrams of choline, accounting for a quarter of the recommended daily intake. Other choline-rich foods include fish, beef, soybeans, and cruciferous vegetables like broccoli and Brussels sprouts.

Nutritionists also highlight the benefits of the antioxidant lutein and omega-3 fatty acid DHA found in eggs.

Lutein has been shown to reduce oxidative stress caused by free radicals, which may lead to the formation of proteins associated with dementia. DHA helps reduce beta-amyloid in the brain, a protein known to damage brain cells.

Gamburd noted:

“These benefits are especially important for people at risk of dementia or already living with it.

Eggs are easy to prepare and digest, making them a practical option for older adults or caregivers who need quick, nutritious meals.”

That said, while eggs are highly nutritious, it's still important to be mindful of their saturated fat and dietary cholesterol content, especially for those with genetic risk factors for high cholesterol.

The recommended intake is about seven eggs per week to help maintain healthy cholesterol levels.

In Conclusion

Who would’ve thought such a common food could offer so many benefits?

The nutritional value of eggs is often underestimated.

Next time you have breakfast, consider adding an egg—

and start protecting your brain early.

Ref：

https://www.dailymail.co.uk/health/article-14133867/surprising-link-eggs-dementia-risk.html