Impact of egg consumption on Alzheimer’s dementia risk in seniors
A new study aims to investigates the association between egg consumption and the risk of Alzheimer's dementia (AD) among older adults. The study suggests that more frequent egg consumption is linked to a lower risk of developing Alzheimer's dementia. This relationship appears to be partially mediated by dietary choline, a nutrient abundant in eggs, which may influence AD pathology. The findings indicate that consuming more than one egg per week was associated with a 47% reduced risk of developing Alzheimer's dementia. Mediation analysis indicated that approximately 39% of the total effect of egg intake on the risk of incident Alzheimer's dementia was mediated through dietary choline, which is abundant in eggs.
This suggests that choline may play a significant role in the neuroprotective effects of egg consumption. Overall, the study highlights the potential benefits of dietary choices, particularly egg consumption, in promoting cognitive health and reducing the risk of Alzheimer's dementia in older adults.
