Overview

• More than 1,000 older U.S. adults were followed for 6.7 years in a Journal of Nutrition study that found those eating more than one egg weekly had a 47% lower incidence of Alzheimer’s.
• Analysis indicates that choline accounts for 39% of the observed protective effect, supplemented by omega-3 fatty acids in egg yolks.
• Post-mortem examinations of 578 participants’ brains showed reduced Alzheimer’s-associated protein buildup among weekly egg consumers.
• Investigators caution that the study’s observational design does not prove causation and call for replication in other cohorts and controlled clinical trials.
• The research received partial funding from the American Egg Board’s Egg Nutrition Center, underscoring the need to consider potential conflicts of interest.