Egg Consumption Linked to Lower Alzheimer’s Risk in Large US Study

A longitudinal analysis of almost 40,000 U.S. adults followed for over 15 years found that eating roughly one egg a day, at least five days a week, was associated with a 27 % lower incidence of clinically diagnosed Alzheimer’s disease compared with participants who ate few or no eggs. Moderate intake (two‑to‑four eggs per week) was linked to a 20 % risk reduction, and even very occasional consumption showed a 17 % decrease.

The cohort consisted of Seventh‑Day Adventists, a group noted for generally healthier lifestyles. Researchers cite nutrients abundant in egg yolks—choline, lutein, zeaxanthin, and omega‑3 fatty acids—as possible mechanisms that support memory and reduce oxidative stress. The study, published in the Journal of Nutrition, is observational; it shows an association, not a proven causal effect. Funding came from the American Egg Board and the National Institutes of Health.