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Summary
A new study from Loma Linda University found that moderate egg consumption may lower the risk of Alzheimer’s disease. The study, published in the Journal of Nutrition, analyzed data from nearly 40,000 U.S. adults over 65 years old and found that those who ate eggs one to three times per month or once a week had a 17% lower risk of Alzheimer’s, while those who ate eggs five or more times per week had a 27% lower risk. The researchers concluded that moderate egg consumption may have a neuroprotective benefit when consumed as part of a balanced diet.
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The advice sounds familiar.
This study is just the latest in a long line of research on the health benefits of eggs. While the findings are encouraging, experts caution that the study is observational and can only show an association, not causation. Eggs have been a staple of diets for centuries, and their health benefits have been debated for just as long. As one expert noted, “Eggs aren’t quite the prescription yet,” but they may be one piece of a larger health picture that includes exercise, a brain-healthy diet, and more.
It’s just another example of how our understanding of healthy eating is constantly evolving.
The study’s findings are consistent with previous research, but the relationship between egg consumption and Alzheimer’s risk is still unclear.
As one expert noted, “The bigger picture is maintaining an overall dietary pattern that supports cardiovascular and metabolic health, because what is good for the heart is often good for the brain as well.”
It’s a reminder that healthy eating is rarely about “one superfood,” but rather a balanced diet that includes a variety of foods.
Author: Evan Null
