Acupuncture and Diet: Food is Medicine

By Dr Luke McPherson (TCM)

TCM, Acupuncture, Crows Nest

Acupuncture and Diet: Eggs to Reduce Dementia

Acupuncture and Diet:  Food is Medicine

Eggs and Dementia Prevention: A Traditional Chinese Medicine Perspective

As a seasoned practitioner of Traditional Chinese Medicine (TCM), I have long recognised the profound connection between acupuncture and diet and cognitive health. In TCM, food is not merely sustenance but a form of medicine, capable of harmonising bodily functions and preventing disease. Recent scientific studies have shed light on the potential role of eggs in preventing dementia, offering insights that resonate with TCM principles and providing a compelling case for their inclusion in a brain-healthy diet.

Eggs in Traditional Chinese Medicine

In TCM, eggs are considered a nourishing food that tonifies the blood and supports Jing (essence), a fundamental substance responsible for growth, reproduction, and aging. Jing is stored in the Kidneys and is closely associated with brain function and longevity. When Jing is depleted due to aging, excessive stress, or poor diet, cognitive decline and memory impairment can result (Pitchford, 2002).

Eggs are believed to strengthen the Liver and Kidneys, two organs integral to vitality and cognitive function. The Liver is responsible for storing blood and ensuring its smooth circulation, while the Kidneys govern the marrow, which in TCM theory includes the brain (often referred to as the "Sea of Marrow"). Consuming eggs is thought to replenish Qi and blood, thereby enhancing mental clarity and memory.

Additionally, eggs contain Yin-nourishing properties, which help counteract excessive internal heat and dryness—common patterns observed in age-related cognitive decline. This makes them particularly beneficial for individuals exhibiting signs of Kidney Yin deficiency, such as forgetfulness, dizziness, and insomnia (Flaws & Sionneau, 2001).

Scientific Insights into Egg Consumption and Dementia Prevention

Modern research aligns with TCM’s perspective on eggs as a brain-nourishing food. A growing body of evidence suggests that the nutrients in eggs play a significant role in cognitive health and dementia prevention.

Choline and Brain Health

One of the key nutrients in eggs is choline, an essential precursor to acetylcholine, a neurotransmitter involved in memory, learning, and overall cognitive function. Studies have indicated that higher dietary choline intake is associated with a reduced risk of cognitive decline and dementia (Zeisel & da Costa, 2009). Despite its importance, many diets fall short in providing adequate choline, making eggs a valuable dietary source. Each large egg contains approximately 150 milligrams of choline, contributing significantly to the recommended daily intake.

A longitudinal study published in The American Journal of Clinical Nutrition found that individuals consuming higher levels of choline had a lower risk of developing dementia and Alzheimer’s disease (Niu et al., 2023). This study highlights the neuroprotective potential of dietary choline in preserving cognitive function as we age.

Egg Consumption and Reduced Dementia Risk

Further supporting this, a large-scale cohort study conducted in China observed that daily egg consumption was linked to a significantly lower risk of developing dementia compared to less frequent consumption (An & Wang, 2023). The researchers suggested that eggs’ combination of high-quality protein, essential fatty acids, and vitamins (such as B12 and D) contribute to neuroprotection and brain longevity.

Vitamin B12, found abundantly in eggs, plays a critical role in reducing homocysteine levels, an amino acid associated with increased dementia risk. Deficiency in B12 is linked to cognitive impairment, and regular egg consumption helps mitigate this risk (Smith & Refsum, 2016).

Integrating Eggs into a Balanced Diet

From a TCM standpoint, eggs can be prepared in various ways to suit individual constitutions and health needs. For instance:

·       Steamed eggs with goji berries (Gou Qi Zi) enhance blood-nourishing and Yin-tonifying properties.

·       Boiled eggs with ginger and scallions promote digestion and warmth, beneficial for individuals with Spleen Qi deficiency.

·       Tea eggs (cha ye dan), a traditional Chinese preparation, are believed to strengthen both the Kidneys and the Spleen, further supporting cognitive function.

It is essential to balance egg consumption with other brain-supportive foods, such as walnuts (He Tao Ren), black sesame seeds (Hei Zhi Ma), and fish, all of which nourish Jing and the brain in TCM.

Holistic Approaches to Cognitive Health

While eggs offer valuable nutrients for brain health, TCM emphasizes a holistic approach to preventing cognitive decline. This includes:

·       Dietary Balance: Consuming a variety of nutrient-dense foods that support Jing, Qi, and Yin-Yang balance.

·       Physical Activity: Practices such as Tai Chi and Qigong enhance circulation, reduce stress, and improve cognitive function (Wayne et al., 2014).

·       Stress Management: Chronic stress depletes Jing, so techniques such as meditation and acupuncture can help preserve cognitive vitality.

·       Herbal Remedies: Formulations containing Ziziphus jujuba seeds (Suan Zao Ren) and Ginseng (Ren Shen) have shown promise in supporting cognitive function and preventing neurodegeneration (Zeng et al., 2013).

Conclusion

The convergence of modern scientific findings and Traditional Chinese Medicine wisdom highlights the potential of eggs as a dietary component in preventing dementia. By embracing both time-honoured practices and contemporary research, we can adopt a comprehensive strategy to support cognitive health and overall well-being. Whether viewed through the lens of biochemistry or TCM energetics, eggs provide valuable nourishment for the mind, reinforcing their place in a diet designed for longevity and mental clarity.

References

1. An, R., & Wang, S. (2023). Assessing the longitudinal relationship between whole egg consumption and cognition in Chinese older adults. Nutrition and Health, 02601060231186648.

2. Flaws, B., & Sionneau, P. (2001). The treatment of modern Western medical diseases with Chinese medicine: A textbook & clinical manual. Blue Poppy Press.

3. Niu, Y. Y., Yan, H. Y., Zhong, J. F., Diao, Z. Q., Li, J., Li, C. P., ... & Liu, D. (2023). Association of dietary choline intake with incidence of dementia, Alzheimer disease, and mild cognitive impairment: a large population-based prospective cohort study. The American Journal of Clinical Nutrition, 121(1), 5-13.

4. Pitchford, P. (2002). Healing with whole foods: Asian traditions and modern nutrition (3rd ed.). North Atlantic Books.

5. Smith, A. D., & Refsum, H. (2016). Homocysteine, B vitamins, and cognitive impairment. Annual Review of Nutrition, 36, 211–239.

6. Wayne, P. M., Walsh, J. N., Taylor-Piliae, R. E., Wells, R. E., Papp, K. V., Donovan, N. J., & Yeh, G. Y. (2014). The impact of Tai Chi on cognitive performance in older adults: A systematic review and meta-analysis. Journal of the American Geriatrics Society, 62(1), 25-39.

7. Zeisel, S. H., & da Costa, K. A. (2009). Choline: An essential nutrient for public health. Nutrition Reviews, 67(11), 615–623. https://doi.org/10.1111/j.1753-4887.2009.00246.x

8. Zeng, B. Y., Zhao, K., & Liang, F. R. (2013). Neurobiology of acupuncture (Vol. 111). Academic Press.