A new study published in the Journal of Nutrition examines the relationship between egg consumption and Alzheimer's disease risk using data from the Adventist Health Study-2 cohort. Researchers followed 39,498 participants for an average of 15.3 years, linking dietary surveys with Medicare records to identify Alzheimer's diagnoses.

The analysis used multivariable-adjusted Cox proportional hazards models to calculate hazard ratios across different egg consumption frequencies. Participants consuming eggs never or rarely served as the reference group, while intake categories ranged from 1-3 times per month to five or more times per week.

Results showed a clear inverse association between egg consumption and Alzheimer's risk. Those eating eggs once weekly had a 27% lower risk compared to non-consumers, while participants eating eggs five or more times weekly experienced a 37% risk reduction. Even moderate consumption of 2-4 times per week yielded a 20% decrease in hazard ratios.

The findings suggest that nutrients in eggs may provide neuroprotective benefits when consumed as part of a balanced diet. This adds to growing evidence that dietary modifications could influence cognitive decline risk in aging populations.