Fewer Beta-Amyloid Plaques and Pathological Markers
Post-mortem analyses of participants’ brains revealed that individuals who regularly consumed eggs had lower levels of beta-amyloid plaques and neurofibrillary tangles, the two main pathological hallmarks of Alzheimer’s disease. Researchers estimated that approximately 40% of the protective effect observed was attributable to higher choline intake.
Choline and Omega-3s: A Neuroprotective Combination
In addition to choline, eggs also provide omega-3 fatty acids, which are known for their anti-inflammatory and neuroprotective properties. This combination of nutrients makes eggs a particularly valuable food for supporting long-term brain health and cognitive performance.
Experts’ Conclusions
“Our findings confirm that dietary choices can significantly influence cognitive health and the prevention of Alzheimer’s disease,” said Dr. Taylor Wallace, lead author of the study. “Even a simple habit, such as eating eggs at least once a week, may offer meaningful protection against cognitive decline.”
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