Study Links Moderate Egg Intake to Lower Alzheimer's Risk

A new study has found that older adults who eat eggs moderately may face a significantly lower risk of developing Alzheimer's disease. Researchers analyzing data from nearly 40,000 people aged 65 and older over an average of 15 years reported that consuming one egg per day at least five days a week was associated with a 27 percent reduced risk compared to those who ate no eggs. The findings, published in the Journal of Nutrition, drew from the Adventist Health Study-2 cohort of Seventh-day Adventists in the United States, during which 2,858 participants were diagnosed with Alzheimer's.

The study examined various egg consumption levels and cooking methods, including scrambled, fried, boiled, and those in baked goods or processed foods. Eating eggs one to three times per month linked to a 17 percent lower risk, while two to four times per week correlated with a 20 percent reduction. These associations held after researchers adjusted for other dietary factors, demographics, lifestyle behaviors, and health conditions.

Eggs provide key nutrients thought to support brain health, including choline, a precursor to acetylcholine, the neurotransmitter essential for memory, learning, and...