Eggs linked to Sharper Minds and Slower Cognitive Decline, New Research Reveals
PARIS, FRANCE – A growing body of research suggests a simple dietary addition – eggs – may play a meaningful role in preserving cognitive function and possibly slowing age-related mental decline. A recent study, published in Nutrients and approved by the University of California (San Diego), tracked the cognitive performances of 357 men and 533 women over the age of 55 for several years.
The findings indicate a correlation between egg consumption and brain health. “It reveals that a high consumption of eggs could indeed help control cognitive decline…while making our brain ”sharper”,” reported Doctissimo. The benefits appear notably pronounced in women, were lower egg intake was associated with a decline in certain memory-related functions.
The positive impact on brain performance is attributed to the egg’s nutritional composition. Eggs contain carotenoids, which protect neurons, and choline, essential for nervous system function.Dietitian-nutritionist Alexandra Murcier emphasizes,”Eggs are one of the best sources of choline,a nutrient necessary for proper functioning of our brain.” She further notes that eggs from free-range sources (“blue-white-heart sector”) are also “an interesting source of omega 3 fatty acids that are very important in the functioning of our brain, and which slow down cognitive decline.” Eggs are also an excellent source of protein.
The research challenges long-held beliefs about eggs and cholesterol. Previously, eggs were frequently enough linked to increased cholesterol risk and sometimes minimized in diets. Though, the researchers of the Nutrients study point out that egg consumption can actually contribute to better regulation of cholesterol in the blood.
these findings suggest that incorporating eggs into a balanced diet could be a valuable strategy for supporting brain health as we age, offering a simple and accessible way to potentially maintain cognitive function.
