Study: Egg consumption is associated with a lower risk of Alzheimer’s Disease

Key Points:

• A study by Loma Linda University Health found that consuming eggs is linked to a lower risk of Alzheimer's disease in individuals aged 65 and older, with eating one egg daily for at least five days a week reducing risk by up to 27%.
• Even less frequent egg consumption showed significant benefits, with a 17% risk reduction for eating eggs 1-3 times per month and a 20% reduction for 2-4 times per week.
• Eggs provide essential nutrients for brain health, including choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids, which support memory, cognitive function, and neurotransmitter activity.
• The study analyzed egg consumption in both visible forms (e.g., scrambled, boiled) and hidden forms (e.g., in baked goods), using data from 40,000 subjects over an average follow-up of 15.3 years, with Alzheimer's diagnoses confirmed via Medicare records.
• Researchers emphasize that moderate egg consumption should be part of a balanced diet, noting that the study population (Seventh-day Adventists) generally follows a healthier diet than the general public; the study received funding from the American Egg Board and National Institutes of Health.