Eggs may slow down cognitive decline, new study

• Egg consumption may be linked to maintenance of cognitive function, a new study suggests.
• Cognitive decline in women consuming more eggs per week is less over years, findings show.
• However, the research needs more supporting data of larger samples for major inferences.

A new hope has emerged for people with cognitive decline or those on the verge of it. Cognitive decline can be defined as impairment in mental capabilities characterized by conditions like memory loss or constrained thinking. It is a malady that affects person's quality of life, and limits their activities. The effects can especially be observed in older people.

Recently, a study — published in August — found that egg consumption may be linked to maintenance of cognitive function.

The study, by the title Egg Consumption and 4-Year Change in Cognitive Function in Older Men and Women: The Rancho Bernardo Study, suggested that the semantic memory and executive function of women consuming more eggs per week showed less decline over 4 years. Even though eggs have high levels of cholesterol, they may help with the maintenance of cognitive function.

Although the study needs more supporting data of larger samples, it provides stimulus for further research into more affordable options — supplementary at least — that can be used to prevent age-related mental issues.

Eggs have previously been studied for proteins and other nutrients that are linked to well-being. Also, their low-cost feature gives them an edge. Hence, people should consider the suitable consumption of eggs —  in case their health condition allows it — for a better cognitive life.

Source: Kritz-Silverstein, D., & Bettencourt, R. (2024). Egg Consumption and 4-Year Change in Cognitive Function in Older Men and Women: The Rancho Bernardo Study. Nutrients, 16(16), 2765. https://doi.org/10.3390/nu16162765

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A new study has revealed that a key chemical used in the production of plastic bottles increases the risk of type 2 diabetes.

Published in the journal Diabetes, the research shows that Bisphenol A (BPA), a chemical frequently used in food and drink packaging, including plastic water bottles, can reduce the body’s sensitivity to insulin, the hormone that regulates sugar metabolism.