Processed Foods Boost Dementia Risk While Eggs May Lower Alzheimer Risk

A large U.S. cohort study of more than 5,300 adults tracked for ten years found that frequent consumption of ultra‑processed foods was associated with a markedly higher chance of developing dementia—up to 58 % higher—and a 46 % increase in mild cognitive impairment. The foods linked to the greatest risk included processed meats such as bacon and hot dogs, salty snacks, cookies, instant soups, sugary drinks and flavored yogurts, especially when participants ate more than half a kilogram per day.

Another observational study published in The Journal of Nutrition examined over 39,000 adults aged 65 and older and reported that regular egg consumption was linked to a lower risk of Alzheimer's disease. Eating eggs at least five times a week was associated with a 27 % reduction in diagnosis risk, with moderate intake (2‑4 times weekly) linked to 17‑20 % lower risk. Researchers cite nutrients in eggs—choline, lutein, zeaxanthin, B12, selenium and omega‑3s—as possible contributors to brain health, while noting the study’s limitations and the need for a balanced diet.