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This common food may lower your risk of Alzheimer’s by 27%, study finds
Futura, le média qui explore le monde • • health
Key Points:
- A 15-year study of nearly 40,000 older adults found that higher egg consumption is associated with a significantly lower risk of Alzheimer’s disease, with those eating five or more eggs per week experiencing a 27% reduced risk compared to rare or non-consumers.
- Moderate egg intake also correlated with reduced dementia risk: eating eggs one to three times per month or once per week lowered risk by 17%, while two to four times per week resulted in a 20% reduction.
- Eggs contain nutrients beneficial for brain health, including choline (important for memory and learning), antioxidants lutein and zeaxanthin (which reduce oxidative stress), and phospholipids (supporting neural signaling and cell membrane flexibility).
- The study is observational and cannot establish causation; participants had healthier baseline lifestyles than the general population, and unmeasured factors may influence results.
- Similar dementia risk reductions were observed when eggs were replaced with plant-based proteins, highlighting that overall dietary quality plays a key role in long-term brain health.
