Nutrient in eggs linked with reduced dementia risk

A large US study published in Nutrition Journal has found that higher intakes of choline – a little known but vital nutrient found in eggs – reduce the risk of developing dementia by 12% on average.

Previous studies have shown that choline protects the brain by reducing inflammation, boosting brain cell communications, and helping to prevent a build-up of amyloid plaques.

Benefits were seen at a daily choline intake of 465 mg/day which is the equivalent of 1-2 eggs daily.

Eggs are one of the few natural dietary sources of choline. Dietitian, Dr Carrie Ruxton, says: “This large American study confirms that eating eggs regularly could be one way to maintain better brain health in older age. The researchers followed more than 5,300 adults in their 50s and 60s for around eight years. People who ate more choline in their diets – a nutrient found in large amounts in eggs but few other foods – had a 12% lower risk of developing dementia than people who ate very little choline. This signal was also confirmed in another five studies reported in the same study.

“Choline is vital for the structure of brain cells and helps the brain produce acetylcholine, a chemical messenger involved in memory and learning. It also helps to reduce inflammation and could prevent the build-up of amyloid plaques in the brain linked to dementia. Benefits were seen at a daily choline intake of 465 mg, which is the equivalent of 1-2 eggs daily."