Egg Consumption Linked to Lower Alzheimer's Risk in Older Americans

A long-term observational study of more than 39,000 U.S. adults aged 65 and older, conducted by researchers at Loma Linda University using data from the Adventist Health Study‑2, found that regular egg intake was associated with a reduced incidence of Alzheimer’s disease over an average 15‑year follow‑up. Participants who ate eggs once to three times per month had a 17% lower risk, those who ate them two to four times per week had a 20% lower risk, and those consuming five or more eggs per week had up to a 27% lower risk compared with people who rarely or never ate eggs.

The findings, published in The Journal of Nutrition, note that eggs provide nutrients such as choline, lutein, zeaxanthin, omega‑3 fatty acids and vitamin B12 that support brain function. Researchers cautioned that the study’s observational design cannot prove causation and that the cohort—primarily Seventh‑Day Adventists with generally healthier lifestyles—may limit how broadly the results apply. The study was partially funded by the American Egg Board, though the funder did not influence the research design.