Eggs Linked to Lower Alzheimer's Risk

Researchers at Loma Linda University, led by Joan Sabaté and Jisoo, published a study in the Nutrition (journal) suggesting that regular egg consumption may be linked to a lower risk of developing Alzheimer s disease in adults aged 65 and older. The study, which followed approximately 40,000 participants for an average of 15.3 years, found that individuals eating at least five eggs per week had up to a 27% lower risk of being diagnosed with Alzheimer s disease. Even less frequent consumption showed benefits. The research highlights nutrients in eggs like choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids as potentially supporting brain health. The study received funding from the United States — American Egg Board and the United States — National Institutes of Health for cohort data. Researchers emphasize that eggs should be part of an overall healthy diet and acknowledge the observational nature of the study, calling for further research.