Alzheimer’s is the most common form of dementia in the UK, affecting around half a million people
A new study found a link between this food and reduced risk of Alzheimer’s disease(Image: Getty)
A widely consumed food could reduce your risk of a devastating condition by up to 27 per cent. Recent research has connected eggs with a decreased likelihood of developing Alzheimer’s disease.
Alzheimer’s represents the most prevalent type of dementia in the UK, impacting approximately half a million people. The condition can trigger difficulties with memory, speech and behaviour, among other symptoms, progressively worsening over time.
While the precise cause of Alzheimer’s remains unknown, several factors may help prevent the disease. The NHS states this includes maintaining a healthy, balanced diet.
A recent study has now identified a particular food that could assist with this. The research, published in The Journal of Nutrition, discovered that individuals who consumed eggs regularly were considerably less likely to receive an Alzheimer’s diagnosis compared to those who never or seldom ate them.
Those who ate eggs most frequently, consuming five or more portions weekly, demonstrated a 27 per cent reduced risk. During the study, researchers examined data covering nearly 40,000 elderly adults across more than 15 years.
This information originated from the Adventist Health Study-2, a project which recruited over 96,000 members of the Seventh-day Adventist church throughout the US between 2002 and 2007. Adventists follow diverse dietary patterns, ranging from strict vegans who avoid eggs entirely to omnivores who consume them daily.
Participants were divided into five categories according to egg consumption frequency: never or rarely, one to three times monthly, once weekly, two to four times weekly, and five or more times weekly. According to Study Finds, a separate analysis also calculated total daily egg consumption in grams, accounting for eggs contained within baked products, combination dishes, and recipes.
At the study’s commencement, none of the 39,498 participants had been diagnosed with Alzheimer’s. Nevertheless, by its conclusion, 2,858 had received a clinical Alzheimer’s diagnosis.
Even after accounting for variables including age, gender, education, weight and various other health conditions, compared to individuals who never or rarely consumed eggs, those who ate them merely one to three times monthly had a 17 per cent reduced risk of Alzheimer’s. Consuming eggs once weekly was likewise linked with a 17 per cent reduction.
Two to four times weekly was associated with a 20 per cent lower risk, while five or more times weekly was associated with a 27 per cent lower risk.
A subsequent analysis examined egg consumption as a continuous daily measure rather than categorising participants into separate groups. Using approximately one large egg weekly as the reference point, the model showed that individuals who consumed no eggs at all faced a 22 per cent increased risk of Alzheimer’s disease.
The results also survived several rigorous validation tests performed by the research team. Even when all vegans were removed from the analysis – considering vegans represented a significant portion of those consuming no eggs and generally differ from others across various lifestyle aspects – the findings remained largely consistent. The scientists also carried out substitution analyses, investigating what would happen statistically if participants swapped their eggs for equivalent portions of nuts, seeds or pulses.
Those consuming eggs still showed lower Alzheimer’s risk, a result suggesting something unique about eggs themselves rather than merely eating more protein-rich foods in general.
The scientists pointed to several nutrients found in high concentrations in eggs that are linked to brain function. These include choline, a fundamental component for a brain chemical messenger that is vital for memory, and a variety of omega-3 known as DHA, which helps preserve the structure and flexibility of brain cell walls.
Shortages of both choline and DHA have previously been identified in the brains of people with Alzheimer’s.
Study limitations
Nevertheless, the study has its constraints. Dietary consumption was recorded just once, at enrolment, meaning alterations in eating patterns over time were not documented. However, researchers observed that approximately 74 per cent of trial participants demonstrated stable egg consumption habits when a follow-up assessment was conducted roughly a decade afterwards. Additionally, it was conceivable that Alzheimer’s diagnoses may have been underreported, especially amongst individuals with less severe symptoms.
Furthermore, it’s worth noting that the analyses in this research were supported by an investigator-initiated grant from the American Egg Board. Nevertheless, study authors confirmed that the funding sources had no role in the study design, execution, data analysis, interpretation, manuscript preparation, or publication.
What does the NHS say?
The NHS indicates that cardiovascular disease has been associated with an elevated risk of Alzheimer’s disease. Consequently, reducing your cardiovascular disease risk could help prevent Alzheimer’s.
The health body therefore advises:
- Stopping smoking
- Keeping alcohol to a minimum
- Eating a healthy, balanced diet, including at least 5 portions of fruit and vegetables every day
- Exercising for at least 150 minutes every week by doing moderate-intensity aerobic activity (such as cycling or fast walking), or as much as you’re able to
- Making sure your blood pressure is checked and controlled through regular health tests
- If you have diabetes, make sure you keep to the diet and take your medicine
Additional recognised risk factors for dementia include hearing loss, untreated depression, loneliness or social isolation, and a sedentary lifestyle.