Eggs Linked to Reduced Alzheimer’s Risk—Up to 27% Lower

A long-term study of nearly 40,000 older adults found that regular egg consumption is linked to a lower risk of Alzheimer’s disease, with five or more servings per week associated with a 27% reduction; those eating eggs 1–3 times per month to 2–4 times per week saw 17–20% lower risk, respectively. The association persisted after adjusting for diet, lifestyle and health factors, but causality isn’t proven. Eggs’ nutrient-dense yolk—choline, B12, lutein and omega-3s—likely supports brain health, and the study notes that eggs should be eaten as part of an overall healthy diet and that preparation methods may influence effects.