Scientists have linked eating eggs with a reduced risk of Alzheimer's disease

Eating eggs can reduce the risk of developing Alzheimer's disease in people over 65 by 27%. This was reported on May 7 by Science Daily magazine.

Scientists from Loma Linda University of Public Health in the USA have been monitoring the diet and health status of about 40 thousand people for 15 years. According to the results, people who ate at least one egg a day five or more times a week were significantly less likely to develop the disease than those who completely excluded this product from their diet.

"Compared to completely avoiding eggs, eating at least five eggs per week can reduce the risk of developing Alzheimer's disease," said study author Joan Sabate, MD, professor at the Loma Linda University School of Public Health and principal investigator.

According to the publication, even a small amount of eggs in the diet showed a positive effect. Sabate clarified that eating the product from one to three times a month is associated with a 17% reduction in risk, and including eggs in the menu 2-4 times a week reduces the likelihood of illness by about 20%.

At the same time, the researchers emphasize that eggs should be considered as part of an overall healthy diet, and not as an isolated remedy.

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On April 21, Medical Xpress magazine pointed to the ability of physical, social, and intellectual activity in middle age to improve cognitive function. The researchers named piano playing, trips to other countries, and active communication with friends as the most effective ways to reduce the risk of developing dementia.