science
Moderate Egg Consumption Linked to Lower Alzheimer's Risk in Observational Study of Older Adults
Researchers at Loma Linda University found that adults over 65 who ate eggs one to three times per month or once per week had a 17% lower risk of Alzheimer's disease, while those consuming eggs five or more times per week showed a 27% lower risk. The observational study, published in the Journal of Nutrition, analyzed nearly 40,000 participants over 15 years.
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U.S. adults.
U.S. Adults over 65 years old drawn from a large study linked to Medicare records. After 15 years, 2,858 people had developed Alzheimer’s. Participants’ diet and lifestyle were assessed via questionnaire.
Egg consumption was measured on a scale from never to more than five times per week. Egg intake was divided into "visible" eggs, such as boiled, scrambled or fried eggs eaten on their own, and "hidden" eggs, used as ingredients in baked goods and packaged products. People who ate eggs one to three times per month or once a week had a 17% lower risk of Alzheimer’s.
Those who ate eggs five or more times per week had a 27% lower risk. Those who consumed no eggs had a higher risk of Alzheimer’s compared to those who ate about 10 grams of eggs per day. "In this health-conscious population, moderate egg consumption was associated with a lower risk of Alzheimer's disease," the Loma Linda University researchers concluded.
Dr. Joel Salinas, a Harvard-trained behavioral neurologist and chief medical officer at Isaac Health who practices at NYU Langone, called this a reasonably well-designed study with a long follow-up. The finding is consistent with previous research, he said.
Eggs are concentrated sources of choline, DHA and B12, which are nutrients the aging brain depends on, Salinas told Fox News Digital in an interview. "That said, this is observational data from a uniquely health-conscious population, so causation can't be established here," Salinas added.
