Eating eggs may halt memory loss and lower the risk of dementia

Scientists are investigating whether eating eggs may prevent memory loss and lower the risk of dementia.

In the six-month U.S. study, half of the participants will have two eggs a day, and will be compared with a control group who won’t have eggs.

Both groups will be tested for memory, reasoning, verbal fluency and attention span – a decline in these is a major risk factor for the development of dementia later in life.

Eggs are one of the best sources of two antioxidants, lutein and zeaxanthin, which previous research suggests can improve  cognitive function.

The researchers, from Tufts University in the U.S., expect there will be ‘a significant increase’ in the mental functioning in the group given eggs.

Read more on: Daily Mail