Eggs Linked to Lower Alzheimer’s Risk in Large Long-Term Study

A long-running Adventist Health Study-2 found that regular egg consumption is associated with a lower risk of Alzheimer's disease in older adults, with those eating eggs two to four times per week about 20% less likely and five or more times per week about 27% less likely, after adjusting for age and lifestyle. The nutrients in eggs—choline, omega-3s, and vitamin B12—may support brain health, but the study does not prove causation and may not generalize beyond health-conscious populations; more research is needed to understand how diet affects brain health.