Egg Intake Linked to 27% Lower Alzheimer’s Risk
SkimNews Take
The study's findings suggest that even modest dietary changes can significantly impact long-term cognitive health, highlighting the accessibility of preventative measures.
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- Joan Sabaté and her team at Loma Linda University reported that adults 65+ who ate at least five eggs per week had up to a 27% lower risk of Alzheimer’s disease compared with non‑egg eaters.
- The Adventist Health Study‑2 cohort of about 40,000 participants, linked with Medicare data, tracked egg consumption and Alzheimer’s diagnoses over several years.
- Egg consumption of 1‑3 times per month was associated with a 17% risk reduction, while 2‑4 times per week showed about a 20% lower risk.
- Eggs provide choline, lutein, zeaxanthin, omega‑3 fatty acids, and phospholipids, nutrients that support memory, reduce oxidative stress, and aid neurotransmitter function.
- The study was published in the Journal of Nutrition, highlighting diet as a modifiable factor for long‑term brain health.
Why it matters: Seniors aged 65+ can cut Alzheimer’s incidence by up to 27% by eating eggs regularly, potentially easing caregiver burden and reducing long‑term healthcare expenses for families and insurers.
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