Loma Linda Study Links 5 Eggs a Week to 27% Lower Alzheimer's Risk
Updated
Updated · SciTechDaily · May 14
Loma Linda Study Links 5 Eggs a Week to 27% Lower Alzheimer's Risk
4 articles · Updated · SciTechDaily · May 14
More than 40,000 older adults tracked for an average 15.3 years showed up to a 27% lower Alzheimer's risk when they ate eggs at least five times a week, according to a Loma Linda University Health study.
Lower but still notable reductions appeared at lighter intake levels: 17% for eating eggs 1 to 3 times a month and 20% for 2 to 4 times a week.
Researchers tied the association to nutrients in eggs including choline, lutein, zeaxanthin, omega-3 fatty acids and yolk phospholipids, which support memory, brain-cell signaling and lower oxidative stress.
The analysis used physician Alzheimer's diagnoses in Medicare data from the Adventist Health Study-2 cohort and counted both direct egg consumption and eggs hidden in foods such as baked goods.
Published in the Journal of Nutrition, the study says eggs should fit within a balanced diet and notes some funding came from the American Egg Board.
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Eating Eggs 5+ Times a Week Linked to 27% Lower Alzheimer’s Risk: New Loma Linda Study Reveals
Overview
A major study from Loma Linda University Health found that older adults who ate eggs at least five times a week had up to a 27% lower risk of being diagnosed with Alzheimer’s disease. Even those who ate eggs less frequently saw significant benefits. The research highlights that eggs are rich in essential nutrients, especially choline from egg yolks, which is important for brain health because it helps produce acetylcholine, a key neurotransmitter for memory. These findings suggest that including eggs in a healthy diet may help reduce Alzheimer’s risk by supporting brain function through vital nutrients.