The study, published in the Journal of Nutrition, analyzed data from nearly 40,000 American adults aged 65 and older over 15 years.
The Loma Linda research team divided participants according to how frequently they consumed eggs, ranging from never to more than five times per week.
Participants who ate eggs five or more times per week had a 27 percent lower risk of Alzheimer’s compared to those who ate no eggs at all.
Even those who ate eggs only one to three times per month showed a 17 percent reduced risk.
The researchers concluded that any egg intake was associated with a lower Alzheimer’s risk, suggesting a dose-response relationship where more frequent consumption conferred greater protection.
Visible eggs are boiled, scrambled, or fried and eaten on their own, and hidden eggs are used as ingredients in baked goods and packaged products.
People who eat more eggs may differ from those who eat fewer in other ways that influence their Alzheimer’s risk. »
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