A new study published in The Journal of Nutrition provides evidence that eating eggs in moderation tends to reduce the risk of being diagnosed with Alzheimer’s disease in older adults. Consumption of eggs is associated with a lower risk of cognitive decline for those 65 years and older. These findings suggest that incorporating eggs into a balanced diet might offer protective benefits for brain health over time.
Alzheimer’s disease is a progressive brain disorder that slowly destroys memory and thinking skills. Without a known cure, medical professionals have increasingly focused on preventing the disease before it starts. The researchers wanted to explore how everyday lifestyle choices might influence brain health as people get older.
“We were motivated by the growing need to identify modifiable dietary factors that may influence Alzheimer’s disease risk, especially given the lack of curative treatments,” said Jisoo Oh, an associate professor of epidemiology at Loma Linda University School of Public Health.
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