Former 'bad for you' food can lower Alzheimer’s risk by up to 27%
New York Post • • general
Key Points:
- New research published in The Journal of Nutrition indicates that regular egg consumption is associated with a reduced risk of Alzheimer's disease, with those eating five or more eggs per week showing a 27% lower risk compared to rare or non-consumers.
- The study tracked nearly 40,000 adults aged 65 and older over 15 years, finding that moderate egg intake consistently correlated with lower Alzheimer's risk even after adjusting for diet, lifestyle, and health conditions.
- Eggs provide key nutrients beneficial for brain health—such as choline, vitamin B12, lutein, and omega-3 fatty acids—which may contribute to cognitive function and reduced dementia risk.
- The study highlights the importance of consuming whole eggs, including yolks, due to their concentration of neuroprotective nutrients, while noting that cooking methods can influence health effects.
- Limitations include a single dietary assessment at enrollment and partial funding by the American Egg Board, though researchers state this did not influence the study's design or conclusions.
