Egg
An accurate measurement of the global egg consumption is currently very difficult to achieve, as many countries do not have records of their annual egg consumption. It is obvious, though, that changing diets in developing countries and other nations has caused the consumption of eggs to go up a notch globally.
Statistics show that the United States lead in consumption of eggs with a decade-long rise to about 263 eggs per person annually in 2014, which later dropped to about 249 per person annually in 2015, owing to the high price of eggs caused by the rebuilding of layer flocks affected by avian influenza.
An extra demand for eggs used in processing in advanced markets like the United States contributes about one-third to their annual egg consumption. Egg consumption pattern in Canada is similar to that of the USA. Brazil consumed about 182 per person in 2014, with a rise to about 208 per person in 2016. Domestic egg consumption witnessed a decade-long rise in Spain and the UK in 2014. France was not left out in this rise in domestic egg consumption.
Eggs contain a lot of choline found in the yolks. Choline is a constituent of the neurotransmitter called acetylcholine, which has been associated with learning and memory. Therefore, eggs belong to the group of foods that improve your cognitive ability, which helps you remember the place you first met your partner.
Apart from choline, eggs contain vitamins and minerals that help the brain to function optimally.
Eggs also contain decosahexaenoic acid (DHA) - popularly known as omega-3 fat - the kind of fat that supports brain health.
Though, egg yolks are known to contain cholesterol, eating egg in moderation would be beneficial to the brain.
Festus C. Anaba, B Med. Sci. Physiology
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