A new research study suggests that eating eggs regularly may be linked to a lower risk of dementia in older adults. The study also found a possible connection between egg consumption and a reduced risk of Alzheimer’s disease, the most common form of dementia.
Researchers at Loma Linda University in the United States studied around 40,000 people over many years. They found that those who ate eggs more often had lower rates of Alzheimer’s disease compared to those who did not eat eggs at all. Over the 15 year study period, 2,858 participants developed Alzheimer’s disease.
The results showed clear differences based on how often people ate eggs. People who ate eggs five or more times a week had up to a 27% lower risk of Alzheimer’s disease. Those who ate eggs two to four times a week had about a 20% lower risk. Even people who ate eggs only sometimes showed a 17% lower risk compared to those who avoided eggs completely.
Researchers said eggs contain important nutrients that support brain health. These include choline, vitamin B12, vitamin D, selenium, iodine, and omega-3 fatty acids. These nutrients are known to help support memory and brain function.
However, scientists also said the study does not prove that eggs directly prevent Alzheimer’s disease. They explained that it is an observational study, so it only shows a link and not a cause. They also noted that earlier research has shown mixed results, so more studies are needed.
Health experts say eggs are generally safe and healthy when eaten as part of a balanced diet. They also add that how eggs are cooked and what they are eaten with may matter more than the eggs themselves.
