Researchers at Loma Linda University Health have published a study suggesting a potential link between egg consumption and a reduced risk of Alzheimer's disease in adults aged 65 and older. The findings indicate that individuals who consume at least one egg daily, five or more days a week, may experience up to a 27% lower likelihood of being diagnosed with Alzheimer's compared to those who do not consume eggs.
The study indicates that even moderate egg consumption can yield benefits. Participants who consumed eggs 1 to 3 times per month exhibited a 17% reduction in risk, while those eating eggs 2 to 4 times weekly showed a 20% decrease in risk. Joan Sabaté, MD, DrPH, the study's principal investigator, highlighted the significance of these findings.
Titled "Egg intake and the incidence of Alzheimer's disease in the Adventist Health Study-2 cohort linked with Medicare data," the research was published in the Journal of Nutrition. The study aimed to explore how dietary habits could influence the likelihood of developing Alzheimer's, a condition that remains a major health concern.
Eggs are rich in several nutrients believed to support brain health, including choline, lutein, zeaxanthin, and omega-3 fatty acids. These compounds are associated with memory function and cognitive performance. The study tracked approximately 40,000 participants in the Adventist Health Study 2 cohort over an average of 15.3 years, using Medicare data to identify Alzheimer's diagnoses.
The researchers emphasized that while their findings support the inclusion of eggs in a balanced diet, they should not be viewed as a standalone solution. Overall dietary patterns remain crucial for maintaining health. Funding for the study was provided by both the American Egg Board and the National Institutes of Health.