Frequent egg consumption is associated with a lower risk of Alzheimer’s dementia.

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These findings are from a study in Els_Nutrition which examined the association of egg consumption with Alzheimer’s dementia risk. https://t.co/IfX05cTF05 2/12

The neuropathology of Alzheimer’s disease is an imbalance between the production and clearance of amyloid-β (Aβ) peptides in the brain that results in the accumulation and aggregation of Aβ plaques, soluble Aβ oligomers, and intraneuronal Aβ cause injury to synapses. 3/12

The toxicity of Aβ is dependent on the presence of microtubule-associated protein tau and hyperphosphorylated forms that aggregate and deposit in the brain as neurofibrillary tangles. 4/12

This persistent accumulation ultimately leads to cholinergic neurodegeneration and resultant dementia. 5/12

Egg yolks are a rich dietary source of choline, omega (ω)-3 fatty acids, lutein, and other nutrients thought to affect cognitive health. 6/12

They are the top food source of choline, an essential nutrient that is a precursor to the neurotransmitter acetylcholine and a critical component to many phospholipids that comprise cell membranes. 7/12

Dietary intake of choline has been hypothesized to rescue this loss in cholinergic function; evidence suggests that ω-3 fatty acids have the potential to modulate a number of molecular and cellular processes that affect brain and visual health and inflammatory reactions. 8/12

Weekly consumption of >1 egg/wk (hazard ratio [HR]: 0.53; 95% confidence interval [CI]: 0.34, 0.83) and ≥2 eggs/wk (HR: 0.53; 95% CI: 0.35, 0.81) was associated with a decreased risk of Alzheimer’s dementia. 9/12

Subgroup analysis of brain autopsies from 578 deceased participants showed that intakes of >1 egg/wk (HR: 0.51; 95% CI: 0.35, 0.76) and ≥2 eggs/wk (HR: 0.62; 95% CI: 0.44, 0.90) were associated with a lower risk of Alzheimer’s disease pathology in the brain. 10/12

Mediation analysis showed that 39% of the total effect of egg intake on incident Alzheimer’s dementia was mediated through dietary choline. 11/12

Overall, these findings suggest that frequent egg consumption is associated with a lower risk of Alzheimer’s dementia and disease pathology, and the association with Alzheimer’s dementia is partially mediated through dietary choline. 12/12

Read more about risk factors for dementia: https://t.co/59I9fvyasK