In adults, eating eggs can promote brain health – research particularly points to the egg’s naturally high choline content.
CHICAGO — A new study published in The Journal of Nutrition suggests a link between egg consumption and a reduced risk of Alzheimer’s dementia in older adults.*1 These findings are important because the prevalence of Alzheimer’s dementia – the most common form of dementia – is expected to increase as the population ages.2.
Researchers continue to investigate how diet might affect the risk of Alzheimer’s dementia3Whole eggs, most of whose nutrients are found in the yolk, are a rich source of choline and contain other nutrients known for their brain health benefits, including the omega-3 fatty acid DHA and lutein.4.5
The study, which included older adults without identifiable dementia from the Rush Memory and Aging Project cohort living in the community in the United States, reported that weekly egg consumption (more than one egg per week) was associated with a 47 percent reduction in the risk of developing Alzheimer’s dementia. The study involved 1,024 older adults with an average age of 81.4 years. Participants self-reported their dietary habits and other dietary factors were considered as part of the analysis. During an average follow-up period of 6.7 years, 280 participants (27.3%) in the study were diagnosed with Alzheimer’s dementia.
Researchers reported that dietary choline was the main factor in the link between eggs and a lower risk of Alzheimer’s dementia, accounting for 39% of the association.1 One large egg contains 150 milligrams of choline4,which covers 25% of the recommended daily requirement.
“Eggs are one of the few commonly consumed foods that are naturally rich in choline, a nutrient we are studying to better understand its role in supporting cognitive development in infants and young children, as well as maintenance during the aging process,” explained Dr. Taylor Wallace, the lead researcher. “This study adds to the growing body of evidence that dietary choices can have a significant impact on reducing Alzheimer’s dementia risk and supporting lifelong cognitive health.”
This study builds on previous research that found that even limited egg consumption (about one egg per week) was associated with slower memory loss than in people who did not eat eggs.6 This is the first time a research study has found a link between egg consumption and the risk of Alzheimer’s dementia, highlighting the potential of simple dietary interventions to support normal brain health.
This important study comes at a time when one in ten Americans age 45+ struggles with subjective cognitive decline.7 By 2030, the number of people over 65 with Alzheimer’s dementia is expected to rise to 12.7 million.8
These results are encouraging, but limitations must be considered. Alzheimer’s dementia is a complex disease. These data show an association with a reduced risk of Alzheimer’s dementia, but do not establish a cause-and-effect relationship. This study relied on self-reported dietary data from participants, which may contain errors. Further research is needed to confirm these associations in other diverse populations.
About the American Egg Board (AEB) and the Egg Nutrition Center
As the home of the Incredible Egg, AEB supports America’s egg farmers in their mission to increase demand for eggs and egg products through research, education and promotion. The Egg Nutrition Center is the science and education arm of AEB. Both organizations are based in Chicago, Illinois. For more information, visit IncredibleEgg.org and EggNutritionCenter.org.
*The research study was supported in part by funding from the Egg Nutrition Center of the American Egg Board.
Sources:
1. Pan Y, Wallace TC, Kroska T, Bennett DA, Agarwal P, Chung M. Association between egg consumption and Alzheimer’s disease dementia risk in older adults: The Rush Memory and Aging Project. The Journal of Nutrition. Published online on 22 May 2024. doi:10.1016/j.tjnut.2024.05.012
2. Alzheimer’s disease and related dementias. Centers for Disease Control and Prevention website.https://www.cdc.gov/aging/aginginfo/alzheimers.htm. Last updated October 26, 2020. Retrieved June 18, 2024.
3. Moore K, Hughes CF, Ward M, Hoey L, McNulty H. Diet, nutrition, and the aging brain: current findings and new directions. Proc Nutr Soc. 2018 May; 77(2):152-163.
4. FoodData Central SR Legacy – Egg, Whole, Raw, Fresh. U.S. Department of Agriculture website.https://fdc.nal.usda.gov/fdc-app.html#/food-details/171287/nutrients.Last updated April 1, 2019. Retrieved June 18, 2024.
5. What we eat in America. NHANES 2015-2018. Egg Nutrition Center of the American Egg Board. http://www.cdc.gov/nchs/nhanes.htm; https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human- nutrition-research-center/food-surveys-research-group/docs/wweianhanes-overview/; https://www.incredibleegg.org/wp-content/uploads/2024/02/Nutrient-Contribution-of-Eggs-to-the-American-Diet_21-November-2022.pdf
6. Lee GJ, Oda K, Morton KR, Quick M, Sabate J. Egg consumption slows memory loss in healthy older adults.Journal of Nutritional Science. 2021;10:e79.
7. Subjective cognitive decline. Centers for Disease Control and Prevention website.https://www.cdc.gov/aging/data/infographic/2019-2020/pdfs/aggregate-scd.pdf. Last updated July 2022. Accessed April 22, 2024.
8. Alzheimer’s Disease Facts and Figures 2024. Alzheimer’s Association website. https://www.alz.org/alzheimers-dementia/facts-figures. Accessed June 18, 2024.
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–American egg board
