A long-term follow-up study from Loma Linda University Health Sciences Center in the United States shows that for people aged 65 and above, regular egg consumption may be associated with a significant reduction in the risk of Alzheimer's disease. The research team tracked the eating habits and disease diagnoses of about 40,000 participants over an average of more than 15 years of follow-up, and found that older adults who consumed eggs more frequently had a significantly lower risk of Alzheimer's disease.
The results showed that participants who ate at least one egg a day for at least five days a week had up to a 27% lower risk of developing Alzheimer's disease compared to those who ate almost no eggs. Study leader Joan Sabaté, a professor at the Loma Linda University School of Public Health, said older adults who consumed five or more eggs per week had a significantly lower incidence of Alzheimer's disease than those who never ate eggs.
The study also found that even moderate egg consumption was associated with a reduced risk. People who ate eggs 1 to 3 times a month had a 17% lower risk of Alzheimer's disease, while those who ate eggs 2 to 4 times a week had a 20% lower risk. The results were published in The Journal of Nutrition.
The researchers pointed out that this work aims to fill an important gap in the research on the relationship between dietary and lifestyle factors and Alzheimer's disease risk. Alzheimer's disease is one of the most common types of dementia. As the population ages, its prevention and control has become a key issue in global public health.
In terms of nutritional content, eggs are rich in nutrients that are thought to contribute to brain health. According to the research team, eggs are an important source of choline, and choline and its derived phosphatidylcholine play a key role in the formation of memory and the transmission of information between brain cells. In addition, eggs contain carotenoids such as lutein and zeaxanthin, which can accumulate in brain tissue and are associated with better cognitive performance and lower levels of oxidative stress.
Eggs also provide a certain amount of Omega-3 fatty acids. The phospholipids in egg yolk account for about 30% of the total lipids and play an important role in the function of neuron receptors. When assessing egg intake, the study took into account "visible" eggs such as omelettes, scrambled eggs, and boiled eggs, as well as "hidden" eggs in baked goods and some packaged foods to more fully reflect actual intake.
In terms of determining disease outcomes, the study used data from approximately 40,000 participants in the Adventist Health Study 2 cohort, linked to the Medicare database, and identified Alzheimer's disease cases based on diagnostic information recorded by doctors. Participants were followed for an average of 15.3 years, allowing the study to observe links between long-term dietary patterns and cognitive health later in life.
The researchers emphasized that moderate egg consumption should be understood within the framework of an overall balanced diet, rather than being viewed as a single "disease prevention panacea." Jisoo Oh, first author of the paper and associate professor of epidemiology, pointed out that existing evidence supports the inclusion of eggs in healthy dietary patterns, and attention should be paid to the comprehensive impact of overall diet quality and lifestyle on brain health. She noted that the Seventh-day Adventists who participated in the study had healthier overall diets than the general population, so the results need to be interpreted in this context.
According to the paper description, part of the funding for this study came from the American Egg Board, while funding for the establishment of the long-term cohort and its underlying data came from other institutional supports. The research team stated that future studies with more populations and different dietary patterns are still needed to further verify the association between egg intake and Alzheimer's disease, and to explore the possible biological mechanisms.