Egg consumption is associated with a lower risk of Alzheimer’s Disease: 5+ eggs per week 27% lower risk

 

Consumption of eggs is associated with a lower risk of being diagnosed with Alzheimer's Disease for those 65 years and older, according to researchers at Loma Linda University Health.

Eating one egg per day for at least five days a week reduces risk of Alzheimer’s by up to 27%, researchers found.

“Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s,” said Joan Sabaté, MD, DrPH, a professor at Loma Linda University School of Public Health and the study’s principal investigator.

Even less frequent consumption of eggs significantly reduced the risk of Alzheimer’s. Researchers found that eating eggs 1 to 3 times per month had a 17% decrease in risk, while eating eggs 2 to 4 times per week had a 20% decrease in risk, Sabaté said.

 Researchers said they embarked on the study because of a substantial knowledge gap in the relationship between modifiable dietary factors and risk of Alzheimer’s disease risk.

Eggs are known to be a source of key nutrients that support brain health. Sabaté said. 

 Why Eggs Might Help

• • Choline: A key nutrient in egg yolks that helps make acetylcholine, a chemical vital for memory and brain communication.

• • Lutein and Zeaxanthin: Antioxidants that reduce oxidative stress and support brain and nerve function.

• • Vitamin B12 and Omega-3s: Essential nutrients that protect nerve cells and overall brain health.