For people over 50 looking to reduce their risk of Alzheimer’s disease through diet, moderate egg consumption is often recommended.
While eggs are a good source of essential nutrients like choline, vitamins B12, and healthy fats, research suggests that excessive intake of cholesterol and saturated fats may increase the risk of cognitive decline in some individuals.
Recommended Egg Consumption: Moderation: For individuals over 50, eating 3-4 eggs per week is generally considered safe and provides health benefits without significantly raising cholesterol levels.
Balance: Combining eggs with other sources of protein, such as lean meats, fish, or plant-based options, can help maintain a balanced diet.
Nutritional Benefits: Choline: Essential for brain health and memory.
B Vitamins: Help reduce inflammation and support nerve function. Healthy Fats: Omega-3 fatty acids in eggs support brain health.
Additional Considerations: People with high cholesterol or a history of heart disease should consult a healthcare provider before making significant changes to their egg consumption.
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