Eggs Reduce Alzheimer Risk, Almonds Boost Memory and Blood Sugar Control

A large cohort study of nearly 40,000 adults aged 65 and over followed for an average of 15.3 years found that eating at least one egg five or more days a week was associated with a 27 percent lower risk of developing Alzheimer’s disease compared with those who rarely ate eggs. Even modest egg consumption (1‑3 times per month) showed a 17 percent risk reduction. The researchers noted that “these new data do not establish a cause‑and‑effect relationship between egg consumption and measures of cognition,” but the association was strong.

A separate study of adults with prediabetes reported that daily almond consumption improved memory performance and helped maintain healthier blood‑sugar levels. The benefits were attributed to almonds’ high content of vitamin E, magnesium, healthy fats and antioxidants, which support brain function and modulate glucose metabolism.