LOMA LINDA, Calif.—Researchers recently unveiled new insights into eggs’ extraordinary brain health benefits.
Loma Linda University Health researchers found consumption of eggs to be associated with a lower risk of being diagnosed with Alzheimer’s disease for those 65 years and older. The study, Egg intake and the incidence of Alzheimer’s disease in the Adventist Health Study 2 cohort linked with Medicare data, was published in the Journal of Nutrition in June and supported by the American Egg Board and National Institutes of Health.
The cases of Alzheimer’s disease in the Adventist Health Study 2 cohort were diagnosed by physicians, according to Medicare records, among the study population of around 40,000 subjects. The average follow-up period was 15.3 years.
Studying the consumption of eggs in various forms, researchers found that eating one egg per day for at least five days a week reduces risk of Alzheimer’s by up to 27%. Eating eggs one to three times per month had a 17% decrease in risk, and eating eggs two to four times per week had a 20% decrease in risk.
The team sought to address a substantial knowledge gap in the relationship between modifiable dietary factors and Alzheimer’s disease risk. They emphasized that moderate egg consumption should be part of a balanced diet.
Eggs are known to be a source of key nutrients that support brain health, including choline—a precursor to acetylcholine and phosphatidylcholine, which are critical for memory and synaptic function, according to the study.
Mary Rapoport, consumers affairs director for the Virginia Egg Council, has followed similar research into eggs’ brain health benefits for decades.
“I’m thrilled with these results, and they don’t surprise me in the least,” she remarked. “We’ve long been saying choline is brain food.”
According to the National Institutes of Health, one large egg contains 147 milligrams of choline—making up 27% Daily Value for adults and children ages 4 years and older.
“In fact, we suggest pregnant women consume two eggs per day, and that eggs be one of babies’ first solid foods to help with their brain development,” Rapoport noted. “And because of the way the egg is designed, we readily absorb all of its nutrients.”
Eggs also contain lutein and zeaxanthin, which are associated with improved cognitive performance and reduced oxidative stress; key omega-3 fatty acids; and phospholipids, which are necessary for neurotransmitter receptor function.
Rapoport noted eggs’ myriad additional uses, like supporting muscle health. One large egg contains 6.3 grams of protein, with the yolk containing nearly half of that amount.
She recently shared egg protein facts and tips for preparing protein pancakes on WTVR’s Virginia This Morning show.
“You’re getting a host of essential nutrients for just 70 calories!” Rapoport marveled. “It takes my breath away how much value we get out of eggs. They’re a nutritional bargain at any price.”
She finds the study’s results hopeful.
“I’m fascinated that we can put men and women on the moon and bring them back in one piece, yet we still don’t have a cure for one of the most awful diseases on the planet,” Rapoport reflected.
-Virginia Farm Bureau
