# Beijing study of 1,917 older adults links higher lecithin intake to better cognitive test scores

- Published: 2026-11-05 12:22 UTC
- Section: Life & Health › Neurotechnology
- Tags: lecithin and memory, mild cognitive impairment, dietary lecithin intake, phosphatidylcholine, Montreal Cognitive Assessment, Capital Medical University Beijing, Chinese Medical Journal, cognitive function in older adults, eggs and soy
- URL: https://realtech.media/news/rt-3d59a2c1eb9fe45b734767ea_beijing_study_of/

**Researchers from Capital Medical University in Beijing report that higher dietary lecithin went with lower risk of mild cognitive impairment. The data are epidemiological.**

![Beijing study of 1,917 older adults links higher lecithin intake to better cognitive test scores](https://sgzwpqqelzmajkcubgkl.supabase.co/storage/v1/object/public/rt-media/2026/11/0dd6f9e4b6862f9b.jpg)
*Agricultural Research Service, Wikimedia Commons, Public domain*

Researchers from Capital Medical University in Beijing and other Chinese centers found that older adults with higher dietary intake of lecithin had a lower risk of mild cognitive impairment and scored better on cognitive tests, PoradnikZdrowie.pl reports. The results were published in the Chinese Medical Journal [1]. The study included 1,917 older people who lived independently [1].

Lecithin occurs naturally in the body and in many foods. According to the report, it plays a role in the structure and function of brain cells [1].

## Study design and main result

Lecithin intake was assessed with detailed dietary questionnaires. Cognitive function of each participant was measured with the Montreal Cognitive Assessment (MoCA), a scale that evaluates thinking, memory and attention [1].

The authors took into account age, sex, level of education and history of chronic diseases. After this adjustment, participants with higher lecithin intake had a significantly lower risk of mild cognitive impairment and achieved better results on the cognitive tests [1].

## Phosphatidylcholine and education level

Laboratory analyses added further data. People with mild cognitive impairment had a lower total level of phosphatidylcholine, a key component of lecithin. They also had a smaller share of its molecules containing polyunsaturated fatty acids and a larger share of molecules with saturated fatty acids [1]. The authors note that this suggests the quality of lecithin, and not only its amount, may matter [1].

The positive association between lecithin intake and cognitive performance was stronger in participants with a lower level of education, meaning those who had completed only middle school or primary school. According to the experts cited, this may indicate that education affects the relationship between diet and cognitive function [1].

The authors describe their work as epidemiological evidence that an adequate amount of lecithin in a balanced diet may support cognitive performance in older people [1]. They point to eggs and soy as rich and widely available sources of lecithin [1].

## Sources

1. [PoradnikZdrowie.pl](https://www.poradnikzdrowie.pl/zdrowie/neurologia/ten-skladnik-diety-wiaze-sie-z-lepsza-pamiecia-naukowcy-zbadali-niemal-2-tys-osob-aa-Gen7-fS2T-jpnB.html)

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Source: RealTech, realtech.media — https://realtech.media/news/rt-3d59a2c1eb9fe45b734767ea_beijing_study_of/