07 Aug 2019 --- The dietary intake of phosphatidylcholine has been connected with a reduced risk of dementia for the first time by researchers at the University of Eastern Finland. The nutrient, which was mainly sourced from eggs and meat, was also linked to enhanced cognitive performance in the prospective study, published in the American Journal of Clinical Nutrition. Participants with the highest dietary phosphatidylcholine had a 28 percent lower risk of dementia than those with the lowest intake. Additionally, they excelled in the tests measuring their memory and linguistic abilities. The researchers are now calling for further research to enable a decisive result.
