Yolk..

 

 Arecent research suggests that consuming two or more eggs per week may be associated with a reduced risk of developing Alzheimer's dementia. The potential protective effect is primarily linked to the nutrient choline, which is abundant in egg yolks.

One large-scale study involving over 1,000 older adults found that those who ate more than one egg per week had a 47% lower risk of developing Alzheimer's dementia compared to those who rarely ate eggs.

•  Post-mortem brain autopsies of some participants showed that those with higher egg consumption had less accumulation of the toxic proteins (amyloid plaques) associated with Alzheimer's disease.
•  About 39% of the protective effect of eggs on Alzheimer's risk was attributed to dietary choline intake. Choline is an essential nutrient for memory, mood, and brain cell communication.
•  Eggs also provide other beneficial nutrients for brain health, including omega-3 fatty acids, lutein, zeaxanthin, vitamin B12, and selenium.
•  These findings show an association, not a direct cause-and-effect relationship.  
• Eggs are part of an overall healthy diet. Their benefits are likely amplified when combined with other nutrient-dense foods like fruits, vegetables, and whole grains.
•  For most healthy adults, an egg a day is considered safe as part of a balanced diet. However, individuals with high cholesterol or specific health conditions should consult with their healthcare provider or a registered dietitian to determine the appropriate amount for their needs.