Researchers at Loma Linda University School of Health report that eating eggs may be associated with a lower risk of developing Alzheimer’s disease in adults 65 and older. Their findings suggest that regular egg consumption may play a role in supporting long-term brain health.
The study found that people who ate at least one egg a day for five or more days each week had up to a 27% lower risk of being diagnosed with Alzheimer’s disease.
“Eating at least five eggs a week can reduce the risk of Alzheimer’s disease compared to not eating eggs at all,” said Joanne Sabate, MD, a professor at Loma Linda University School of Public Health and the study’s principal investigator.
Even low egg intake was associated with benefits. Sabate said people who ate eggs one to three times a month had a 17% lower risk, while those who ate two to four times a week had about a 20% lower risk.
The study was titled Egg Intake and Alzheimer’s Disease Incidence in the Adventist Health Study-2 Cohort Linked with Medicare Data. nutrition journal. Scientists conducted this study to better understand how diet, a factor that people can change, affects their chances of developing Alzheimer’s disease.
Nutrients in eggs may support brain health
Sabate says eggs contain several nutrients that are important for the brain. They are a rich source of choline, which the body uses to produce compounds such as acetylcholine and phosphatidylcholine, which are essential for memory and communication between brain cells.
Eggs also contain the carotenoids lutein and zeaxanthin, which accumulate in brain tissue and are associated with improved cognitive performance and reduced levels of oxidative stress. Eggs also contain omega-3 fatty acids, and egg yolks are especially rich in phospholipids, which account for nearly 30% of the total egg fat. These compounds play important roles in how neurotransmitter receptors function.
Large-scale study tracks egg intake and Alzheimer’s disease diagnosis
To assess egg intake, researchers considered both direct and indirect sources. This includes eggs that are eaten ready-to-eat in scrambled, fried, or boiled forms, as well as eggs that are found in foods such as baked goods and packaged products.
The study followed approximately 40,000 participants in the Adventist Health Study 2 cohort. Cases of Alzheimer’s disease were identified by physician diagnoses recorded in Medicare data. Eligibility was determined using the Medicare Master Beneficiary Summary File, and participants were followed for an average of 15.3 years.
Balanced diet remains important, researchers say
The research team emphasized that eggs should not be viewed in isolation, but as part of an overall healthy eating pattern.
“Research supports eggs as part of a healthy diet,” said Dr. Jisoo Oh, associate professor of epidemiology at Loma Linda University School of Public Health and lead author of the study. “Seventh-day Adventists eat healthier than the general population. Along with knowledge about the benefits of eggs, we want them to focus on their overall health.”
Funding for this study was provided in part by the American Egg Board. Support for establishing the original cohort and its data was provided by the National Institutes of Health.
