Some existing research has suggested that egg consumption could benefit brain health as we age, with one recent study indicating that eating one egg per week was linked to lower Alzheimer’s risk.
A new study now claims that eating eggs at least five times a week is linked to a lower likelihood of receiving an Alzheimer’s diagnosis.
The study authors emphasize that moderate egg consumption is part of a balanced diet, which benefits health overall.
Some questions remain in place about whether or nor the relationship between egg intake and brain health is causal.
When it comes to health benefits, eggs have had a fluctuating reputation over time. For years, a belief persisted that their high content of dietary cholesterol might negatively affect cholesterol levels in the human body.
More recent studies argue that dietary cholesterol from moderate egg consumption does not contribute to higher levels of “bad” cholesterol in the human body and thus does not heighten heart disease risk.
In fact, there is evidence to suggest that the high nutritive content of chicken eggs could bring several health benefits, including better protein synthesis in muscles, and increased satiety that can aid weight management.
A study published in in The Journal of Nutrition in July 2024 even found a link between egg consumption and a lower risk of Alzheimer’s disease.
According to this study of 1,024 older adults, eating one egg per week was linked with a 47% lower risk of Alzheimer’s compared with having eggs less than once a month.
Now, new research from scientists at Loma Linda University Health in California — which also appears in The Journal of Nutrition — has drawn similar conclusions, offering further support to the notion that regular moderate egg consumption may help protect brain health and lower the risk of cognitive problems.
