Egg Consumption Linked to Lower Alzheimer’s Risk

A US prospective study found that moderate egg consumption was associated with a significantly lower risk of Alzheimer’s disease, with participants eating eggs ≥5 times per week showing a 27% lower risk compared with those who rarely or never ate eggs. Researchers analyzed data from 39,498 participants in the Adventist Health Study-2 over an average follow-up of 15.3 years, during which 2,858 individuals developed Alzheimer’s disease. After adjusting for demographic factors, lifestyle habits, dietary patterns, and medical conditions, egg intake consistently showed an inverse relationship with Alzheimer’s risk across all consumption categories. Restricted cubic spline analysis further showed that zero egg intake was associated with a higher Alzheimer’s disease risk compared with modest intake levels. The authors concluded that moderate egg consumption, as part of a balanced diet, may provide potential neuroprotective benefits in this health-conscious population. Source: https://www.sciencedirect.com/