DALLAS — A long-term study involving about 40,000 adults age 65 and older found that eating eggs may help lower the risk of developing Alzheimer’s disease, according to KERA.
In an interview with KERA, Ryan Cheung, medical director of the Stroke Program at Texas Health Presbyterian Hospital Plano, said researchers identified several nutrients in eggs that may support brain health.
Cheung said lutein may help reduce oxidative stress in the body and brain, while choline helps produce acetylcholine, a neurotransmitter involved in communication between brain cells. He added that phospholipids help maintain cell membranes that support those connections.
“These substances are found primarily in the egg yolks,” Cheung said, adding that the cognitive benefits observed in the study were likely tied more to yolks than egg whites.
The study followed participants for an average of 15 years and focused on older adults enrolled in a Medicare-related research program.
Cheung said the research did not examine whether cooking methods affected the nutrients in eggs, but noted that frying eggs or pairing them with foods high in saturated fat, such as bacon or sausage, could reduce potential health benefits.
He said Alzheimer’s disease develops over decades, making long-term lifestyle habits important.
“I think there’s no magic bullet and part of healthy living is eating a balanced diet,” Cheung said.
Cheung added that maintaining brain health likely requires a broader approach that includes regular exercise, quality sleep, avoiding tobacco use and following a healthy lifestyle overall.
