Egg Consumption Linked to Lower Alzheimer’s Risk in New Study

A recent Norwegian discussion and a U.S. cohort study both report that eating eggs may be associated with a reduced risk of Alzheimer’s disease. The Norwegian analysis cites a study showing a 27 % lower incidence of Alzheimer’s among people who eat more than five eggs a week, attributing the effect to the nutrient choline, which can increase brain acetylcholine levels.

The Adventist Health Study‑2, which tracked 39,498 health‑conscious adults over an average of 15 years, found hazard ratios of 0.73 for participants consuming five or more eggs weekly compared with rare consumers. The association persisted after adjusting for demographics, lifestyle, and comorbidities. Researchers note the study’s population—seventh‑day Adventists in California—may limit generalisation, and they call for further investigations to confirm the findings and clarify the role of egg preparation methods.