A new study reveals a link between eating eggs and a reduced risk of Alzheimer’s disease. Researchers from Loma Linda University in California analyzed dietary habits and neurological health. The findings were published in the Journal of Nutrition.
The study highlighted that eggs are a source of key nutrients that support brain health. Researchers looked at data from nearly 40,000 U.S. adults over 65 years old. The data was linked to Medicare records to track Alzheimer’s diagnoses over 15 years.
During the study period, 2,858 participants developed Alzheimer’s disease. Lifestyle and diet were assessed using detailed questionnaires. The research categorized egg intake on a scale from never to more than five times per week.
People who ate eggs five or more times per week had a 27% lower risk of Alzheimer's. Even moderate consumption showed benefits for the participants. Those who ate eggs just once a week saw a 17% lower risk of the disease.
The study differentiated between visible eggs and hidden eggs. Visible eggs include boiled, scrambled, or fried options eaten on their own. Hidden eggs are those used as ingredients in baked goods or packaged products.
Participants who consumed no eggs at all faced a higher risk. This was compared to those who ate about 10 grams of eggs per day. The researchers suggested that nutrients in eggs offer a potential neuroprotective benefit.
Dr. Joel Salinas, a behavioral neurologist at NYU Langone, called this a reasonably well-designed study with a long follow-up. He noted that the findings are consistent with previous research on brain health.
"Eggs are concentrated sources of choline, DHA and B12, which are nutrients the aging brain depends on," Salinas told Fox News Digital. However, he cautioned that the data is observational.
Salinas pointed out that causation cannot be established because the population was uniquely health-conscious. He described the findings as more directional rather than definitive. Eggs are just one piece of a larger health picture.
Lauri Wright, a nutrition expert at the University of South Florida, also weighed in on the results. She urged people to interpret the findings with some caution. Wright was not involved in the Loma Linda study.
She reiterated that observational studies only show association rather than causation. People who eat eggs regularly may also have other healthy lifestyle habits. Still, she agreed that eggs contain several components vital for the brain.
"Egg yolks are one of the richest dietary sources of choline, which the body uses to make acetylcholine, a neurotransmitter involved in memory and cognitive function," Wright said. Eggs also provide lutein, vitamin B12, and quality protein.
Wright added that eggs can absolutely fit into a healthy dietary pattern. She noted that the overall context of the diet matters more than one single food. How eggs are prepared and paired is a major factor.
Eggs served with vegetables and whole grains are nutritionally different than those paired with processed meats. For most healthy adults, moderate egg intake fits within a heart-healthy eating pattern. Wright noted that what is good for the heart is often good for the brain.