Scientists link lecithin consumption with a lower risk of cognitive impairment in older adults
Chinese researchers studied the diet and cognitive health of 1,917 people over the age of 60. Those who consumed more lecithin — a substance found in eggs and soy — had a lower risk of mild cognitive impairment and better test results. The authors emphasize that this is an association, not proof of a protective effect.
Otabek Yusupov