A major US study has found that older adults who regularly eat eggs may have a lower risk of developing Alzheimer’s disease, adding fresh evidence to growing research linking nutrition and brain health.

Researchers from Loma Linda University in California, United States tracked nearly 40,000 adults over 15 years as part of the Adventist Health Study-2 and observed a clear trend: higher egg intake was associated with progressively lower dementia risk.

Dementia is an umbrella term for a decline in cognitive function— including memory, language, and problem-solving—severe enough to interfere with daily life.

It is caused by brain damage from diseases like Alzheimer’s (60-80 per cent of cases) or vascular dementia. While common in people over 65, it is not a normal part of ageing Published in ‘The Journal of Nutrition,’ the study found that participants who ate eggs five or more times weekly were up to 27 per cent less likely to develop Alzheimer’s disease compared with those who rarely or never consumed them.