Researchers followed nearly 40,000 adults for more than 15 years and found that people who ate eggs regularly were significantly less likely to develop Alzheimer’s disease.
The strongest association was seen among individuals who ate about one egg per day at least five times a week. This group had a 27% lower risk of developing Alzheimer’s compared to those who rarely or never ate eggs.
Even smaller amounts appeared beneficial.
People who ate eggs one to three times per month had a 17% lower risk, while those consuming eggs two to four times per week showed about a 20% reduction in risk.
Scientists from Loma Linda University analyzed health and dietary records from 39,498 older adults. During the study period, 2,858 participants developed Alzheimer’s disease.
The researchers adjusted for several factors, including age, physical activity, smoking, diabetes, blood pressure, and overall diet. The association between egg consumption and lower Alzheimer’s risk remained even after these adjustments.
Scientists believe several nutrients found in egg yolks may help explain the findings.
Eggs are one of the richest natural sources of choline, a nutrient the brain uses to produce acetylcholine — a neurotransmitter involved in memory and communication between brain cells. People with Alzheimer’s disease are known to have lower acetylcholine levels, and many Alzheimer’s medications are designed to increase its activity.
Egg yolks also contain lutein and zeaxanthin, compounds that can accumulate in brain tissue and have previously been associated with better memory and faster processing speed in older adults.
In addition, omega-3 fatty acids found in eggs may help support the membranes brain cells use to transmit signals.
However, researchers caution that the study shows an association, not proof that eggs directly prevent Alzheimer’s disease. The participants were also members of the Seventh-day Adventist community, a population that generally follows healthier lifestyles and exercises more than the average American population.
The study was published in The Journal of Nutrition under the title:
“Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked with Medicare Data.”
