A study from researchers at Loma Linda University in the U.S. found that eating eggs lowers the risk of developing . The effect is especially important for people aged 65 and older.
The researchers found that eating one egg a day at least five days a week cut the chance of developing Alzheimer’s disease by 27 percent.
“Compared with completely avoiding , consuming at least five eggs a week can substantially lower the risk of developing Alzheimer’s disease,” said Dr. Joan Sabaté, MD, the study leader and a professor at the School of Public Health at Loma Linda University.
The scientists published their results in an article titled “Egg consumption and incidence of Alzheimer’s disease in the Adventist Health Study-2 cohort, matched to Medicare data,” which appeared in the Journal of Nutrition (via ScienceDirect).
What the researchers found
The team launched this study to fill a major gap in knowledge about how modifiable dietary factors relate to the risk of developing Alzheimer’s disease.
For the analysis, the researchers examined data on roughly 40,000 people with diagnosed Alzheimer’s disease who were participants in the U.S. Medicare program. All participants were older than 65. The team followed the group for an average of 15.3 years, MedicalXpress reported. The scientists evaluated the benefits of eggs in different forms: fried, boiled, and as ingredients in baked goods and other products.
“Eggs are a source of key nutrients that support ,” said Dr. Joan Sabaté, the study leader. The researchers focused particularly on the fact that eggs contain choline, an essential compound that boosts brain function.
Choline serves as a direct precursor for two other important compounds:
- the neurotransmitter acetylcholine
- phosphatidylcholine, a structural component of cell membranes
Both compounds are critical for memory and for communication between brain cells (synaptic function).
Eggs also contain lutein and zeaxanthin, carotenoids (natural organic pigments) that accumulate in brain tissue and are linked with and reduced oxidative stress. In addition, eggs provide key omega-3 fatty acids. Egg yolks are especially rich in phospholipids, which make up nearly 30 percent of the total lipids in an egg. Phospholipids are necessary for the function of neurotransmitter receptors, the biologically active molecules that support brain activity.
Researchers found that even eating eggs less often than five times a week still produced benefits. Consuming eggs one to three times a month lowered the risk of developing Alzheimer’s disease by 17 percent, while eating eggs two to four times a week reduced the risk by 20 percent.
The team emphasized that eggs should be a regular part of a balanced diet, but also that people should know the right amount to eat.
“The study confirmed the importance of eggs as part of a healthy diet,” summarized Dr. Jisu O, MD, an associate professor at the School of Public Health and the study’s lead author.
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