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A new analysis published in The Journal of Nutrition using data from the Adventist Health Study-2 linked with Medicare records found that older US adults who ate eggs regularly had a lower incidence of Alzheimer’s disease.
Researchers at Loma Linda University followed 39,498 participants aged 65 and over for about 15 years and reported that any egg intake was associated with a 17–27% reduced risk of clinically diagnosed Alzheimer’s compared with no intake; those reporting eggs five or more times per week saw the largest reduction (about 27%). The authors point to egg-derived nutrients — notably choline, lutein/zeaxanthin, vitamin B12, DHA and high-quality protein — as biologically plausible contributors to cognitive resilience.
The study controlled for multiple confounders and ran substitution analyses, but is observational.
Some funding came from an investigator-initiated grant from the American Egg Board (with no reported role in study execution). Authors note limitations including potential dietary reporting error, cohort homogeneity (many Seventh-Day Adventists) and inability to prove causation, calling for further research in diverse populations and mechanistic studies.


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