Overview
- Researchers at Loma Linda University report that adults 65 and older who eat at least five eggs a week had up to a 27% lower rate of physician‑diagnosed Alzheimer’s compared with those who never eat eggs.
- Eating eggs less often was also linked to lower risk, with a 20% drop for two to four eggs per week and a 17% drop for one to three times per month.
- The peer‑reviewed analysis drew on about 40,000 participants from the Adventist Health Study‑2 and identified Alzheimer’s cases through Medicare records over an average of 15.3 years.
- The cohort is largely Seventh‑day Adventist, which the authors note may limit how well the results apply to the general public that tends to have different diet patterns.
- The team stresses this is an association, not proof of cause, and points to egg nutrients such as choline, lutein, zeaxanthin, omega‑3s, and phospholipids as biologically plausible supports for brain health.