Consuming Up to 6 Eggs Weekly May Help Protect Cognitive Function

Eggs are a good source of protein, vitamin B12, vitamin D, choline, lutein, and zeaxanthin. A recent study has found that consuming up to 6 eggs weekly may help protect cognitive function.

Participants in the study included 9,028 adults over the age of 60. They completed a food frequency questionnaire used to determine weekly egg consumption. Cognitive function was evaluated using the Mini-Mental State Examination at baseline, 2 years, 3 years, and 6 years.

Participants who consumed up to 3 eggs weekly had an 18% lower risk of cognitive impairment compared to those who never or rarely consumed eggs. Participants who consumed between 3 and 6 eggs weekly had a 9% lower risk of cognitive impairment compared to those who never or rarely consumed eggs. No decrease in risk was seen in participants who consumed more than 6 eggs weekly.

The study was conducted by researchers from the Zhejiang Provincial Center for Disease Control and Prevention. It was published online ahead of print on June 4, 2022 in The Journal of Nutrition, Health & Aging.

High intake of dietary fiber was found to help protect cognitive function in a previous study.