They have been demonized for decades for their high fat and cholesterol content.
But eggs are enjoying a health renaissance, and research is increasingly showing that they may have a number of physical benefits.
Now, a series of new studies suggest that eggs could reduce the chances of developing dementia thanks to the nutrients and proteins they contain.
In a study conducted in Chicago, for example, it was found that older adults who ate at least one egg each week reduced their risk of dementia by half.
And researchers in China found that older people who ate eggs every day had a lower risk of dementia than those who ate them only weekly or monthly.
Eggs contain brain-healthy nutrients like choline and vitamin B12, which have been shown to reduce harmful inflammation that could kill brain cells and support important functions like memory.
Dietitians told DailyMail.com that they recommend eating at least one or two eggs a day to enjoy its benefits.
Catherine Gervacio, registered nutritionist-dietitian and dietary advisor at WowMDtold DailyMail.com: “Moderate consumption of 4 to 7 eggs per week can provide cognitive benefits without negatively affecting cholesterol levels for most people.”
Dietitians told DailyMail.com that eggs are rich in brain-healthy nutrients such as choline, which supports memory and learning.
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For a long time, the prevailing nutritional advice was to avoid foods with cholesterol to keep the heart strong and healthy.
Cholesterol is a fatty substance that can build up and damage the blood vessels that supply the heart and is found in animal products, such as meat and, most famously, egg yolks.
One large egg contains 186 milligrams of cholesterol, more than half the recommended daily value of 300 milligrams. Most of it is concentrated around the yolk.
But Recent research has indicated that the greatest influence on blood cholesterol level is the combination of fats and carbohydrates in the diet, not the amount of cholesterol ingested.
Science is beginning to show that most of the body’s cholesterol is produced by the liver rather than coming from foods like eggs.
For example, earlier this year, researchers at the Duke Clinical Research Institute in Durham, North Carolina, found that people who ate 12 eggs a week had similar cholesterol levels after four months compared to those who ate less than two.
One theory is that eating foods containing cholesterol triggers the release of the hormone cholesin, which travels to the liver where it binds to a receptor, telling it to produce less LDL.
However, foods high in saturated fat stop the work of receptors that take cholesterol out of the blood and take it to the liver, where it is broken down.
The danger of having high cholesterol is that the presence of too many of these substances in the blood causes plaque to build up in the arteries.
This can lead to heart disease, stroke and dementia, which is why doctors previously feared that eggs could increase the risk of Alzheimer’s.
Research not only shows that this is not the case, but the opposite appears to be the case.
a study in The nutrition magazine It found that older adults who consumed more than one egg per week had a 47 percent lower risk of dementia compared to those who consumed less than one egg per week.
Researchers at the Aging and Memory Project at Rush University in Chicago said this was likely due to choline, a nutrient vital for brain health.
Moti Gamburd, biochemist and chief executive of dementia carers network CARE Homecare, told DailyMail.com: ‘Choline acts as an important component of the brain. It helps create acetylcholine, which is a chemical substance that promotes memory, learning, and brain communication in general.
‘As people age, their bodies often have difficulty maintaining sufficient levels of choline, which can affect cognitive function. Eggs are one of the richest and most absorbable sources of this nutrient.

Dr. Nick Norwitz, a researcher at the University of Oxford, ate 720 eggs in one month to challenge theories that eggs raise LDL cholesterol levels.
One large egg contains about 150 milligrams of choline, about a quarter of the recommended daily value.
Fish, beef, soy, and cruciferous vegetables like broccoli and Brussels sprouts are also rich in choline.
Ms. Gervacio also highlighted nutrients such as the antioxidant lutein and the omega-3 fatty acid DHA.
Lutein has been shown to reduce oxidative stress, caused by harmful molecules called free radicals. Oxidative stress can cause the formation of proteins associated with dementia.
Similarly, DHA reduces the amount of amyloid beta in the brain, which is a protein responsible for the alteration of brain cells.
Gamburd said: “These benefits are important for people at risk of or living with dementia.” “Eggs are also easy to prepare and digest, making them a practical option for seniors or caregivers who need quick, nutritious meal options.”
Meanwhile, another study published last month in the journal Nutrients examined more than 400 adults in China over the age of 50, half of whom were diagnosed with dementia.
The researchers found that participants who ate eggs every day had a lower risk of dementia than those who ate them only weekly or monthly.
However, the team did not measure the exact number of eggs each participant ate. Adults with dementia also tended to be older than those who were not diagnosed with the disease.
Trista Best, registered dietitian at candid diettold DailyMail.com that while eggs are packed with nutrients that have been shown to protect against dementia, they are also high in saturated fat and dietary cholesterol.
These could increase LDL cholesterol levels, which could lead to heart disease and heart attacks if left untreated due to reduced blood flow to the heart.
She told this website: “It is important to consider the cholesterol content of eggs before incorporating a larger amount into your diet, especially for those who are at genetic risk for high cholesterol.”
The American Heart Association recommends about seven eggs a week, or one a day, to keep cholesterol levels low.
To implement more eggs into your diet, Shelley Balls, registered dietitian nutritionist at Consumer Health SummaryRecommended to start at breakfast. She suggested scrambled eggs with spinach and a side of avocado toast or opting for a vegetable omelette and a side of berries, which also contain antioxidants that reduce inflammation.
She told DailyMail.com: “If you’re not willing to give up your cereal for breakfast, boil some eggs once a week to enjoy alongside your bowl of cereal in the morning for more protein and brain health.”