New study challenges conventional wisdom – it turns out that high egg consumption is linked to better brain health in older women.
Time to buy a dozen!
At a Glance
- Study suggests eating 5+ eggs weekly may slow cognitive decline in older women
- Findings challenge previous concerns about egg-related cholesterol
- Research focused on data from the Rancho Bernardo Study of Healthy Aging
- Eggs’ nutrients, including protein and choline, may protect cognitive function
- Study highlights potential sex-specific differences in egg consumption benefits
Eggs: From Vilified to Vindicated
For decades, eggs were the black sheep of the breakfast table. Health professionals warned against their high cholesterol content, fearing it would lead to cardiovascular issues. But recent research is cracking open a new perspective on this humble food item, especially when it comes to brain health in older adults.
It looks like the old wisdom is best – and animal products are far superior for our health than vegan alternatives.
A groundbreaking study from the University of California-San Diego is challenging long-held beliefs about egg consumption. The research, part of the Rancho Bernardo Study of Healthy Aging, suggests that older women who consume five or more eggs weekly may experience less decline in executive brain functions, particularly verbal skills, compared to those with lower egg intake.
Eggs are readily available & relatively low cost source of protein and other nutrients. A study led by Donna Kritz-Silverstein suggests people should not shy away from eating eggs as they may have a role in the maintenance of cognitive function over time.https://t.co/MtYA79SdDt
— UC San Diego Herbert Wertheim School Public Health (@UCSanDiegoSPH) August 22, 2024
The Science Behind the Shell
Dr. Donna Kritz-Silverstein, who led the study, explained the shift in thinking about eggs and cholesterol:
“Eggs are high in protein, but they also contain a large amount of dietary cholesterol. However, unlike meat, which is also high in protein and cholesterol, eggs are low in saturated fats. For almost 50 years, people were advised to limit the number of eggs eaten per week because it was thought that dietary cholesterol would raise levels of plasma cholesterol, leading to cardiovascular disease. However, for the most part, research has not borne out the idea that dietary cholesterol can raise plasma cholesterol, and guidelines have been relaxed in recent years.”
The revelation opens up new possibilities for incorporating eggs into a brain-healthy diet, and could make it easy for people to live longer without resorting to medication and supplements. Eggs are packed with nutrients that may support cognitive function, including high-quality protein, healthy fats, choline, and carotenoids. These components could play a crucial role in maintaining brain health as we age.
Breaking Down the Study
The Rancho Bernardo Study involved 1,515 participants aged 60 and older, with cognitive function assessed 16 years after initial egg intake assessment. Researchers used various cognitive tests, including the Mini-Mental State Examination (MMSE), Trails B, and a category fluency test, to evaluate participants’ mental faculties.
“Women in the highest category of egg intake would have a half-point less decline in category fluency score over 4 years compared to women who never consumed eggs. Although small, this association was still significant after further adjustment for behaviors, cholesterol, and calorie and protein intake, as well as after additional adjustment for diabetes and hypertension,” the researchers wrote in the report.
While the benefits were most pronounced in women, the study also found that greater egg consumption was associated with better verbal episodic memory in men. Importantly, no negative associations were found between egg consumption and cognitive function in either sex.
Eggs for breakfast, tomorrow?
