A new study suggests diets including eggs, especially the yolk, may help reduce the risk of Alzheimer’s disease.
Published in The Journal of Nutrition, the study followed more than 1,000 U.S. adults and found that those who consumed more than one egg weekly had a 47 percent reduced risk of Alzheimer’s.
Over an average follow-up of 6.7 years, 280 participants, or 27.3 percent, were diagnosed with Alzheimer’s dementia. Researchers found that 39 percent of the “total effect of egg intake” was linked to choline, a nutrient found in egg yolks known to support memory and brain function.
Egg yolks also contain omega-3 fatty acids, which have neuroprotective benefits, further supporting brain health.
This research builds on an earlier study that found that even limited egg consumption, around one per week, was associated with slower memory decline compared to little or no egg intake.
While the findings are promising, researchers emphasize that the study shows an association, not a direct cause-and-effect relationship.
