Regular Egg Consumption Linked to 27% Lower Alzheimer's Risk in Seniors
Loma Linda University study of 40,000 participants finds daily egg intake significantly reduces dementia risk in adults 65 and older.
Eating eggs regularly may significantly reduce the risk of developing Alzheimer's disease in older adults, according to new research from Loma Linda University Health. The study found that people aged 65 and older who consumed at least one egg daily for five or more days per week had up to a 27% lower risk of being diagnosed with the neurodegenerative condition.
The research, published in the Journal of Nutrition, followed approximately 40,000 participants in the Adventist Health Study 2 cohort for an average of 15.3 years. Even modest egg consumption showed protective benefits, with people eating eggs just 1 to 3 times per month experiencing a 17% reduction in Alzheimer's risk, while those consuming eggs 2 to 4 times weekly saw about a 20% lower risk.
"Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer's," said Dr. Joan Sabaté, a professor at Loma Linda University School of Public Health and the study's principal investigator. The research team tracked both direct egg consumption and indirect sources found in baked goods and packaged products.
Eggs contain several nutrients that support brain health, including choline, which the body uses to produce compounds essential for memory and brain cell communication. They also provide lutein and zeaxanthin, carotenoids that accumulate in brain tissue and have been linked to better cognitive performance and reduced oxidative stress. Additionally, egg yolks are rich in phospholipids and omega-3 fatty acids crucial for neurotransmitter function.
Researchers emphasized that eggs should be part of an overall healthy eating pattern rather than viewed as a standalone solution. "Research supports eggs as part of a healthy diet," said Dr. Jisoo Oh, the study's lead author and an associate professor of epidemiology at Loma Linda University. The findings add to growing evidence that dietary choices may play a significant role in protecting against age-related cognitive decline.
