The researchers recruited 233 people who were diagnosed with dementia, and 233 "control" people who were confirmed to have no dementia, and all of them were over 50 years old, writes Med.News.

The study participants provided information about their medical history, lifestyle and demographic data. Their egg consumption was divided into more than twice a day, a week, a month and less than a month.

Statistical modeling was then used to assess the relationship between dementia and egg consumption and calculate probability coefficients taking into account other dietary characteristics, health status, lifestyle, socio-economic status, gender and age.

The average age of all 466 people who participated in the study was 73.6 years. 63.5% of the participants were women, while 57.7% reported having a lower-secondary education.

The group members who suffered from dementia were older and tended to have lower incomes and education. They also showed a higher prevalence of smoking, abstinence from alcohol or low-alcohol beverages, Parkinson's disease, head injuries, stroke and heart disease. They reported higher consumption of red meat and lower consumption of fruits, vegetables, poultry and fish.

Regarding the frequency of egg consumption, it turned out that less than 3% of participants consumed eggs twice a day, while 35% consumed eggs daily, 36.7% weekly, 12% monthly, and 13.5% either consumed them less than once a month or avoided eating eggs altogether.

The results of the study showed that daily consumption of eggs can reduce the risk of developing dementia, but excessive consumption of eggs (more than twice a day) or their refusal to eat did not show a significant effect.