A recent study in The Journal of Nutrition found that eating eggs may reduce the risk of developing Alzheimer’s disease. Researchers analyzed data from a long-term study of nearly 40,000 Seventh Day Adventists, tracking their aging, diet and health over an average of 15 years. At the start, none of the participants had been diagnosed with Alzheimer’s or serious memory issues. Detailed dietary questionnaires assessed egg consumption, categorizing participants by frequency.

Those consuming eggs one to three times monthly reduced their Alzheimer’s risk by 17 percent. Risk decreased by 20 percent for those that ate eggs two to four times weekly, and by 27 percent for those consuming at least five eggs per week. After accounting for diet, lifestyle factors and medical conditions, the researchers concluded that egg consumption independently lowers Alzheimer’s risk. While the study received partial funding from the American Egg Board, the researchers reported no conflicts of interest.