Eggs May Cut Alzheimer's Risk by 27%

New research suggests that incorporating eggs into a healthy eating pattern may significantly reduce the risk of Alzheimer's disease in adults aged 65 and older. A study following approximately 40,000 participants revealed that consuming at least one egg daily, five or more days a week, was associated with up to a 27% lower risk of diagnosis.

Even less frequent egg consumption showed benefits. Eating eggs two to four times weekly was linked to a 20% lower risk, while eating them once or twice a month still offered a 17% reduction. The study considered eggs consumed directly or indirectly in baked goods and other dishes.

Researchers attribute these protective effects to nutrients found in eggs, such as choline, which is vital for memory and brain communication. Carotenoids like lutein and zeaxanthin also contribute by supporting cognitive performance and reducing oxidative stress. Omega-3 fatty acids and phospholipids in egg yolks play a role in neurotransmitter receptor function.

Experts emphasize that eggs can be part of a balanced diet for most healthy adults, despite past concerns about cholesterol. Dietary cholesterol's impact on blood cholesterol is now understood to be less significant for many people. The key is integrating eggs into an overall healthy lifestyle, as highlighted by lead author Jisoo Oh. Another study also indicated a nearly 47% lower rate of Alzheimer's dementia in older adults who ate at least one egg weekly, underscoring choline's importance.