Eat up – research has linked a dietary intake of phosphatidylcholine, found in eggs and meat, with a reduced risk of dementia.
Researchers at the University of Eastern Finland found that dietary intake of phosphatidylcholine is associated with a reduced risk of dementia and enhanced cognitive performance.
The main dietary sources of phosphatidylcholine are eggs and meat.
The study found that the risk of dementia was 28% lower in men with the highest intake of dietary phosphatidylcholine, when compared to men with the lowest intake.
In addition, men with the highest intake of dietary phosphatidylcholine also excelled in tests measuring their memory and linguistic abilities.
Findings based on a study of 2 500 men over 22 years
The data for the study were derived from the Kuopio Ischaemic Heart Disease Risk Factor Study, (KIHD), in which researchers analysed approximately 2 500 Finnish men aged between 42 and 60 for their dietary and lifestyle habits, and health in general.
This data were combined with hospital records, cause of death records and medication reimbursement records after an average follow-up period of 22 years.
In addition, four years after the study onset, approximately 500 men completed tests measuring their memory and cognitive processing. During the follow-up, 337 men developed dementia.
Small changes make a big difference
Although it’s only an observational study, and further research is needed before any definitive conclusions can be drawn, the findings are significant considering that more than 50 million people worldwide are suffering from dementia.
Successful dementia prevention is a sum of many things and even small factors – like making sure that eggs and meat are part of a healthy, balanced diet – can have a positive effect on helping prevent or delay the onset of the disease.
Source: University of Eastern Finland via www.sciencedaily.com
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