Overview
- Researchers analyzed the Adventist Health Study-2, which tracked nearly 40,000 mostly health‑conscious adults for about 15 years and identified Alzheimer’s cases from Medicare records.
- People who ate eggs five or more times a week had up to a 27% lower risk of Alzheimer’s, with smaller reductions seen at two to four times a week and at about once a week.
- A sub-analysis found that avoiding eggs entirely was linked to a 22% higher risk than eating about one egg per week.
- Diet substitution tests showed similar association patterns when eggs were replaced with other protein foods, pointing to the role of overall eating patterns.
- Authors and outside neurologists cautioned that this is an association, not proof of cause and effect, and urged people to focus on broad diet and lifestyle rather than any single food.