Washington, July 15 (QNA) - A new scientific study has revealed that eating two eggs a week may help reduce the risk of developing Alzheimer’s disease, one of the most common and widespread types of dementia globally.

The study, conducted by American researchers based on a questionnaire developed at Harvard University, analyzed the role of nutrients, particularly choline, found in eggs in lowering the likelihood of dementia associated with Alzheimer’s.

According to the British newspaper Daily Mail, choline is an essential nutrient for liver and brain development, enhancing nervous system performance, aiding muscle movement, and regulating metabolic processes.

The study indicated that choline may help protect brain cells from damage and decay, which decreases the chance of developing Alzheimer’s disease.

Researchers found that the choline present in eggs reduces the risk of dementia related to Alzheimer’s by up to 40 percent.

To establish this link, researchers analyzed data from 1,024 individuals who were dementia-free and asked them to complete questionnaires about their diets in the previous year, including the frequency of egg consumption.

Participants were followed for seven years and underwent annual evaluations to measure dementia indicators.

Results showed that people who ate eggs at least once a week were less likely to be diagnosed with Alzheimer’s compared to those who rarely consumed them.

Further analysis revealed that those who ate eggs once or twice a week or more had approximately half the risk of developing Alzheimer’s compared to individuals who ate them less than once a month.

A noticeable increase in average choline levels was also recorded among participants who continued eating eggs regularly over time.

Choline is essential for producing acetylcholine, a neurotransmitter responsible for boosting memory and learning capacity, and for maintaining the integrity of brain cell membranes.

Although the human liver produces limited amounts of choline, experts stress the importance of obtaining it from dietary sources such as egg yolks, fish, soybeans, and legumes to meet the body’s needs for this vital compound. (QNA)