Eggs Linked to Lower Alzheimer’s Risk in Older Adults, Study Finds
A long-term observational analysis of nearly 40,000 adults aged 65+ in the Adventist Health Study-2 linked regular egg consumption to a lower risk of developing Alzheimer’s disease, with those eating at least five eggs per week showing up to a 27% risk reduction; even modest egg intake was associated with lower risk. The study cannot establish causation and may not generalize beyond a health-conscious cohort, but eggs’ brain-relevant nutrients (choline, lutein/zeaxanthin, omega-3s) could contribute to brain health within a balanced diet.
