Adults age 65 and older who consume eggs regularly face a reduced chance of developing Alzheimer’s disease, according to new research from Loma Linda University Health. The study found that eating at least five eggs per week was associated with up to a 27 percent lower risk. Even modest intake showed measurable benefits.
The findings come from an analysis of nearly 40,000 participants in the Adventist Health Study-2 cohort who were followed for an average of 15.3 years. Researchers cross-referenced self-reported egg intake with Medicare records to identify Alzheimer’s diagnoses. Joan Sabaté, the study’s principal investigator, noted that compared to never eating eggs, consuming at least five eggs weekly can decrease risk of the disease.
