Frequent egg consumption is associated with a lower risk of Alzheimer’s dementia

 

A new study published in the Journal of Nutrition included 1024 older adults {mean [±standard deviation (SD)] age = 81.38 ± 7.20 y}.
Over a mean (±SD) follow-up of 6.7 ± 4.8 y, 280 participants (27.3%) were clinically diagnosed with Alzheimer’s dementia. 
Weekly consumption of >1 egg/wk (hazard ratio [HR]: 0.53; 95% confidence interval [CI]: 0.34, 0.83) and ≥2 eggs/wk (HR: 0.53; 95% CI: 0.35, 0.81)
was associated with a decreased risk of Alzheimer’s dementia. Subgroup analysis of brain autopsies from 578 deceased participants
showed that intakes of >1 egg/wk (HR: 0.51; 95% CI: 0.35, 0.76) and ≥2 eggs/wk (HR: 0.62; 95% CI: 0.44, 0.90) were associated
with a lower risk of AD pathology in the brain. Mediation analysis showed that 39% of the total effect of egg intake on incident Alzheimer’s dementia
was mediated through dietary choline.

These findings suggest that frequent egg consumption is associated with a lower risk of Alzheimer’s dementia and AD pathology,
and the association with Alzheimer’s dementia is partially mediated through dietary choline.