Eggs could reduce dementia risk
American scientists have begun a six month study into the possibility of a diet containing eggs reducing the risk of dementia. Two groups, one with a diet containing 2 eggs a day and another with no eggs in their diet, will be compared. Following the study the participants will undergo tests for memory, verbal fluency and attention span all used for measuring likelihood of dementia.
The scientific team from Tufts University in the U.S. suspect that eggs, rich in antioxidants lutein and zeaxanthin, will significantly slow cognitive decline.