In this prospective cohort study of older noninstitutionalized adults in the U.S., researchers found that consuming 1 or more eggs/week was associated with a 47.0% reduced risk of Alzheimer’s dementia (AD). This study included 1024 older adults at a mean age of 81. Over a mean follow-up of 6.7 years, 280 participants were diagnosed with AD. Weekly consumption of > 1 egg/week was associated with a 47% reduction in the rates of AD as was 2 or more eggs/week. Those with intakes of > 1 egg/week also had a reduction for AD pathology in the brain and 2 or more eggs/week had slightly better results. In the analysis, 39% of the total effect of egg intake on incident AD was mediated through dietary choline.
Commentary: These findings are at least in part supported by results from the Kuopio Ischemic Heart Disease Risk Factors Study (KIHDRFS). The KIHDRFS prospective cohort study reported egg intake to be associated with better performance on neuropsychological tests and executive functioning. ( Ylilauri M, et al. Association of dietary cholesterol and egg intakes with risk of incident dementia or Alzheimer disease: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am J Clin Nutr 2017; 105(2) : 476-484.
Other habits to encourage that have research evidence to support their use in reducing the risk of AD includes: The Mind Diet, low alcohol, regular exercise, routine and enough sleep, lower stress and stress reduction, and avoiding neurotoxins.
Reference: Pan Y, Wallace T, Karosas T, et al. Association of egg intke with Alzheimer’s Dementia risk in older adults: The Rush Memory and Aging Project. J Nutrition, 2024: vol 154(7): 2236
