27May2026
Loma Linda University Health Study Links Egg Consumption to Better Brain Health
A new study from Loma Linda University Health suggests that regular egg consumption may help lower the risk of Alzheimer’s Disease among older adults, according to an article in the Loma Linda University Health news, by Ansel Oliver.
Researchers found that adults aged 65 and older who ate at least five eggs per week had up to a 27% lower risk of Alzheimer’s compared to those who never ate eggs. Even moderate intake showed benefits, with participants consuming eggs one to three times per month showing a 17% lower risk and those eating eggs two to four times weekly experiencing a 20% reduction.
The findings were published in the Journal of Nutrition in a study analyzing data from approximately 40,000 participants in the Adventist Health Study-2 cohort over an average follow-up period of 15.3 years.
“Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s,” said Joan Sabaté, the study’s principal investigator.
Researchers said eggs contain nutrients linked to brain health, including choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids that support memory and cognitive function. The study examined both direct egg consumption and eggs consumed through baked and packaged foods.
“Research supports eggs as part of a healthy diet,” said Jisoo Oh, the study’s lead author.
“Seventh-day Adventists do eat a healthier diet than the general public, and we want people to focus on overall health along with this knowledge about the benefit of eggs.”
The study received partial funding from the American Egg Board, while the original cohort data was funded by the National Institutes of Health.
It’s also important to note that Seventh-day Adventist church founder, Ellen White, discouraged the consumption of eggs.
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