A new study suggests that eating eggs five times a week could reduce the risk of developing Alzheimer's disease by up to 27 per cent. Researchers from Loma Linda University in the US analysed data from nearly 40,000 adults over the age of 65, following them for 15 years. During that period, 2,858 participants were diagnosed with Alzheimer's.
The study, published in the Journal of Nutrition, found that compared to those who never ate eggs, individuals who consumed eggs daily for at least five days a week had a 27 per cent lower risk of Alzheimer's. Even eating eggs one to three times a month was associated with a 17 per cent reduction, while two to four eggs per week lowered the risk by 20 per cent.
Eggs contain nutrients believed to support brain health, including choline, lutein, zeaxanthin, and omega-3 fatty acids. Choline is a precursor to acetylcholine, a chemical messenger crucial for memory and learning. Lutein and zeaxanthin, carotenoids found in eggs, accumulate in brain tissue and are linked to improved cognitive performance and reduced oxidative stress. Omega-3 fatty acids may help reduce inflammation and oxidative stress, both of which are implicated in Alzheimer's development.
Lead author Jisoo Oh, associate professor of epidemiology, said: “Research supports eggs as part of a healthy diet.” However, the study was partly funded by the American Egg Board, an industry group. The researchers noted that the participants, Seventh-day Adventists, generally follow a healthier diet than the general public.
In the UK, an estimated 982,000 people have dementia, with Alzheimer's being the most common cause. While no diet can cure or reverse dementia, a healthy balanced diet can reduce risk factors such as high blood pressure and cholesterol.
