Could Eating Eggs Reduce Dementia Risk?

A study published in the American Journal of Clinical Nutrition found a connection between lecithin intake and a reduction in dementia—a condition that impairs cognitive function. Researchers followed 3,227 individuals, with about 250 developing dementia. Analysis of their dietary intake showed that daily consumption of lecithin significantly reduced dementia risk.

Dr. Maya Rosman presented the findings in her research segment on 103FM, concluding, "Lecithin in egg yolks reduces dementia risk." She explained, "The study published in the American Journal of Clinical Nutrition showed that high lecithin intake is linked to decreased dementia risk. What is lecithin? It's essential for neural activity in the brain and memory. Lecithin is an emulsifier in the food industry as it bonds watery substances on one side and fatty substances on the other. So, for instance, if you melt chocolate for chocolate mousse and add an egg yolk, the mixture becomes smoother and more uniform due to the lecithin in the egg yolk."

Rosman further noted other sources of lecithin, including liver, nuts, eggs, soybeans, and other legumes. "It is also found in chicken and fish, added in small amounts to commercial chocolates, and in many other products," she said. "Since liver isn't very healthy—being an organ that breaks down toxins in the body and, therefore, concentrated with toxins—eggs and soy remain the main sources of lecithin."

Regarding cholesterol in eggs, Rosman mentioned, "For over 10 years, studies have emphasized that eggs are not the cause of heart disease and that the longstanding belief for 100 years was a regrettable mistake. Our heart diseases are caused by consuming carbohydrates and processed fats, not the cholesterol in eggs. Another recent study even showed that eating two eggs a day protects against heart disease. The reason—eggs contain lecithin, which improves blood flow in the body," she concluded.