Egg Consumption Linked to Reduced Alzheimer’s Risk in Older Adults

According to research conducted at Loma Linda University Health, older adults—specifically those 65 and above—who consume eggs regularly may face a lower risk of being diagnosed with Alzheimer’s Disease.

The study suggests that eating one egg daily, over a duration of five days a week, can potentially reduce the risk of Alzheimer’s by as much as 27%. “Eating at least five eggs per week can decrease the risk compared to those who never eat eggs,” said Joan Sabaté, a professor at Loma Linda University School of Public Health and the principal investigator of the study.

Notably, even less frequent egg consumption showed positive effects. The research indicated that eating eggs 1 to 3 times per month could result in a 17% risk reduction, and consuming them 2 to 4 times weekly may lead to a 20% decrease, according to Sabaté.

The study, recently published in the Journal of Nutrition, explored the often overlooked relationship between dietary factors that can be modified and the risk of developing Alzheimer’s disease.

Eggs are recognized for their various nutrients beneficial for brain health. They offer choline, essential for memory function, as well as lutein and zeaxanthin, which are linked to better cognitive performance. Additionally, eggs contain omega-3 fatty acids and phospholipids, which play a crucial role in neurotransmitter function.

The research assessed egg consumption both in obvious forms—like scrambled or boiled—and less apparent forms, such as those found in baked goods and packaged foods.

Within the Adventist Health Study 2 cohort, which consisted of around 40,000 people, cases of Alzheimer’s Disease were identified by physicians based on Medicare records. Subjects were monitored for an average of 15.3 years.

While significant, the research team underscored that moderate egg consumption should fit within a balanced diet. “There’s evidence supporting eggs as part of a healthy diet,” stated Jisoo Oh, an associate epidemiology professor at Loma Linda University. She highlighted that Seventh-day Adventists tend to have healthier eating habits and encouraged a focus on overall health alongside the benefits of eggs.

Some funding for the study came from the American Egg Board, while the National Institutes of Health supported the establishment of the original cohort and its data.