The Foods that Alzheimer’s Experts Want Us to Cut Back On
Researchers found regular egg eaters were up to 27% less likely to develop Alzheimer’s, while the study followed nearly 40,000 adults for 15.3 years.
- A new Rush University study published in The Journal links regular egg consumption to lower Alzheimer disease risk in adults 65 years and older.
- Scientists monitored nearly 40,000 United States subjects for an average of 15.3 years, determining eligibility using Medicare Master Beneficiary Summary Files.
- Eating at least five eggs per week decreases Alzheimer risk, Joan Sabat said, with one egg daily for five days weekly reducing risk by up to 27 percent.
- Eggs provide omega-3 fatty acids maintaining brain cell structure, while phospholipids comprise nearly 30 percent of total egg lipids essential for proper brain signaling, researchers noted.
- Researcher Jisoo Oh noted this is an observational study unable to establish causation, particularly since dietary habits were recorded only at the beginning of the 15 years monitored.
12 Articles
12 Articles
Extensive study results show that those who eat a particular food rarely have Alzheimer's. Experts explain possible reasons – and admonish caution.
Eating at least five eggs a week is associated with a 27 percent lower risk of Alzheimer's
A new study published in The Journal of Nutrition provides evidence that eating eggs in moderation tends to reduce the risk of being diagnosed with Alzheimer’s disease in older adults. Consumption of eggs is associated with a lower risk of cognitive decline for those 65 years and older. These findings suggest that incorporating eggs into a balanced diet might offer protective benefits for brain health over time. Alzheimer’s disease is a progress…
Eating eggs is associated with a lower risk of being diagnosed with Alzheimer's disease in people aged 65 and older, according to researchers from Loma Linda University Health in the United States. Their study was based on a multi-year follow-up of nearly 40,000 people.
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