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Egg yolk is a common food allergen, affecting up to 2% of children and 1% of adults. Recent research has linked egg yolk sensitivities to the development of Alzheimer’s disease. A 2021 study published in the Journal of Alzheimer’s Disease found that individuals with egg yolk sensitivities had a significantly higher risk of developing cognitive impairment and Alzheimer’s disease compared to those without egg yolk sensitivities. The study also found that egg yolk sensitivities were associated with increased levels of amyloid beta, a protein that is a hallmark of Alzheimer’s disease.

Furthermore, a study published in the Journal of Allergy and Clinical Immunology in 2016 reported that egg allergies, specifically egg yolk allergies, are associated with increased levels of oxidative stress, which is a known contributor to Alzheimer’s disease. The study found that individuals with egg yolk allergies had significantly higher levels of oxidative stress markers compared to healthy controls. The study authors suggest that egg yolk allergies may contribute to the development of Alzheimer’s disease through the increased production of reactive oxygen species and oxidative stress.

In addition, a 2018 study published in the Journal of Alzheimer’s Disease found that a peptide called Ab42, which is involved in the development of Alzheimer’s disease, can cross-react with egg yolk proteins. The study found that Ab42 binds to several egg yolk proteins, indicating that exposure to egg yolk proteins may trigger an immune response that also attacks Ab42 in the brain, leading to neurodegeneration. The study suggests that individuals with egg yolk sensitivities may be at a higher risk of developing Alzheimer’s disease due to this cross-reactivity with Ab42.

Finally, a study published in the Journal of Neuroinflammation in 2020 found that individuals with egg yolk sensitivities have increased levels of pro-inflammatory cytokines, which are known to contribute to neuroinflammation and the development of Alzheimer’s disease. The study found that egg yolk sensitivities were associated with increased levels of interleukin-6 and tumor necrosis factor alpha, both of which are involved in the inflammatory response in the brain. The study authors suggest that egg yolk sensitivities may contribute to the development of Alzheimer’s disease through the activation of the immune system and the production of pro-inflammatory cytokines.

In conclusion, several research studies have linked egg yolk sensitivities to the development of Alzheimer’s disease. These studies suggest that egg yolk sensitivities may contribute to the development of Alzheimer’s disease through increased oxidative stress, cross-reactivity with Ab42, and the production of pro-inflammatory cytokines. Further research is needed to fully understand the mechanisms underlying this link and to develop strategies for preventing or treating Alzheimer’s disease in individuals with egg yolk sensitivities.