Daijiworld Media Network – Washington
Washington, May 6: Regular consumption of eggs may significantly reduce the risk of Alzheimer’s disease among individuals aged 65 and above, according to a new study by researchers at Loma Linda University Health.
The study found that eating at least one egg per day for five or more days a week could lower the risk of Alzheimer’s by up to 27 percent. Even moderate intake showed benefits, with those consuming eggs 2 to 4 times a week seeing a 20 percent reduction in risk, while intake of 1 to 3 times per month was associated with a 17 percent decrease.
“Compared to never eating eggs, eating at least five eggs per week can decrease the risk of Alzheimer’s,” said Dr Joan Sabaté, professor at Loma Linda University School of Public Health and the study’s principal investigator.
Published in the Journal of Nutrition, the study analysed data from around 40,000 participants in the Adventist Health Study-2 cohort, with an average follow-up period of over 15 years. Alzheimer’s cases were identified through physician diagnoses recorded in Medicare data.
Researchers highlighted that eggs are rich in nutrients essential for brain health. These include choline, which supports memory and neurotransmitter function, as well as lutein and zeaxanthin, which are linked to improved cognitive performance and reduced oxidative stress. Eggs also contain omega-3 fatty acids and phospholipids, crucial for maintaining brain cell structure and function.
The study examined both direct egg consumption — such as boiled or fried eggs — and indirect intake through foods like baked goods and processed items.
While the findings point to a positive association, researchers emphasised that egg consumption should be part of a balanced diet. “Research supports eggs as part of a healthy diet, but overall dietary patterns remain important,” said Dr Jisoo Oh, lead author of the study.
The study was partly funded by the American Egg Board, while the original cohort data was supported by the National Institutes of Health.