Key Takeaway:
- Eating eggs at least five times weekly is linked to a 27% lower Alzheimer’s risk in adults aged 65+.
- Even moderate egg consumption shows benefits, reducing risk by 17%–20%.
- Brain-supporting nutrients in eggs, including choline and antioxidants, may help protect cognitive function.
According to the Eggs and Alzheimer’s Risk study conducted by researchers at Loma Linda University Health, eating eggs at least five times a week is associated with up to a 27% lower risk of Alzheimer’s disease among adults age 65 and older.
Researchers Link Regular Egg Intake To Reduced Alzheimer’s Risk
A long-term study involving about 40,000 participants finds that regular egg consumption may significantly reduce the likelihood of developing Alzheimer’s disease later in life.
Researchers at Loma Linda University Health report that adults age 65 and older who eat one egg per day for at least five days a week show a 27% lower risk of Alzheimer’s compared with people who never eat eggs.
“Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s,” said Dr. Joan Sabaté, principal investigator and professor at the Loma Linda University School of Public Health.
Even moderate consumption shows benefits. Participants who ate eggs one to three times per month experienced a 17% reduced risk, while those eating eggs two to four times weekly saw about a 20% decrease, Sabaté said.
The findings were published last week in the Journal of Nutrition.
Long-Term Study Tracks Diet And Dementia Diagnoses
The Eggs and Alzheimer’s Risk study analyzed dietary patterns from the Adventist Health Study-2 cohort, linking food consumption data with Medicare medical records to identify physician-diagnosed Alzheimer’s cases.
Eligibility was determined using Medicare Master Beneficiary Summary Files, and participants were followed for an average of 15.3 years.
Researchers evaluated both visible egg consumption, such as scrambled, fried, or boiled eggs, and hidden sources found in baked goods and packaged foods.
Scientists began the study to address what they described as a major knowledge gap regarding modifiable lifestyle factors that may influence the risk of Alzheimer’s disease.
“This research helps clarify how everyday dietary choices may contribute to long-term brain health,” said Jisoo Oh, lead author and associate professor of epidemiology at the university’s School of Public Health.
Oh emphasized that results should be viewed within the context of overall nutrition and lifestyle habits rather than focusing on a single food.
Nutrients In Eggs May Support Brain Function
The Eggs and Alzheimer’s Risk study noted that eggs contain several nutrients linked to cognitive health. Researchers highlighted that eggs are a major source of choline, which supports the production of acetylcholine, a neurotransmitter essential for memory and learning.
Eggs also contain lutein and zeaxanthin, carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress. In addition, eggs provide omega-3 fatty acids and phospholipids that support neurotransmitter receptor function.
“Research supports eggs as part of a healthy diet,” Oh said. “Seventh-day Adventists generally follow healthier dietary patterns, and people should focus on overall health along with this knowledge about the benefits of eggs.”
The Eggs and Alzheimer’s Risk study emphasized that moderate egg consumption should be included as part of a balanced diet rather than being considered a standalone preventive measure.
Some funding for the research was provided by the American Egg Board, while the National Institutes of Health funded development of the original study cohort and data infrastructure.
The American Egg Board, based in Chicago, supports U.S. egg farmers through research, education, and promotion programs aimed at increasing demand for egg products.
Visit Healthcare 360 Magazine For The Most Recent Information.
