Regular egg consumption may be associated with a significantly lower risk of developing Alzheimer’s disease, according to a new study involving nearly 40,000 adults over the age of 65.
Researchers found that participants who ate at least one egg per day on five or more days each week had up to a 27% lower risk of being diagnosed with the neurodegenerative disease compared to those who never consumed eggs.
Even moderate intake appeared to offer benefits. Eating one to three eggs per month was linked to a 17% reduction in risk, while consuming two to four eggs per week was associated with roughly a 20% lower likelihood of developing Alzheimer’s.
Although experts stress that no diet can cure or reverse dementia, maintaining a balanced and healthy diet is considered important in reducing risk factors linked to cognitive decline, including high blood pressure and elevated cholesterol levels.
Scientists note that eggs contain several nutrients believed to support brain health. Among them is choline, a compound required for the production of acetylcholine – a neurotransmitter that plays a crucial role in memory and learning.
Eggs are also a source of lutein and zeaxanthin, two carotenoids that accumulate in brain tissue and have been associated with improved cognitive performance and reduced oxidative stress.
In addition, eggs contain omega-3 fatty acids, which are thought to help reduce inflammation and oxidative damage in the brain – processes that may contribute to the development of Alzheimer’s disease.
The study was published in the Journal of Nutrition. Researchers noted, however, that the work was partially funded by the American Egg Board, an organization representing the U.S. egg industry.