Eating eggs could reduce levels of memory loss and lower the risk of dementia, according to the experts behind a new US study.
As part of the study, half the participants will eat two eggs every day, whilst the other half won’t consume any eggs. Both groups will then be tested on a range of parameters regarding memory loss, including attention span, memory reasoning and verbal fluency.
The study is being carried out by researchers at Tufts University in Massachusetts, with early indications suggesting that those eating eggs will display a higher level of mental functioning compared to the other group.
With the number of dementia sufferers expected to rise considerably in the coming decades, these examples of research are becoming more important in raising awareness of the condition, benefitting sufferers at home and those in nursing care as a result.
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