#Choline

A new study suggests that eating just two eggs a week—roughly four ounces—may significantly lower the risk of developing Alzheimer’s disease, offering fresh hope in the battle against Thailand’s rapidly ageing population and rising rates of dementia. Researchers from prominent U.S. institutions found that individuals who consumed eggs at least once a week were 40% less likely to develop Alzheimer’s-related dementia compared to those who rarely or never included eggs in their diet. The findings, published in July 2025, center on choline, an essential nutrient abundant in eggs, which appears to play a protective role for the brain.

In a recent article by the BBC, choline, an underrecognized nutrient, is highlighted for its vital role in brain health and development. Although not widely known, choline is crucial for cognitive performance, neurodevelopment, and mental well-being. This newfound awareness about choline underscores its potential in enhancing brain functions and protecting against various disorders.

Choline is not classified as a vitamin or mineral, yet it is essential for the human nervous system’s healthy functioning. Emerging evidence points to its role in improving cognitive function and safeguarding against disorders like ADHD and dyslexia. Furthermore, choline supports neurodevelopment, with studies revealing that maternal consumption of choline during pregnancy can enhance infants’ cognitive processing speeds. Profoundly involved in brain function, choline aids in producing acetylcholine, a neurotransmitter vital for memory and learning, and is linked to reduced risks of neurodegenerative disorders such as Alzheimer’s and Parkinson’s.