🧠 Key Findings from the Rush Memory and Aging Project Study

1. Egg consumption was linked with lower Alzheimer’s dementia risk
A large observational study published in The Journal of Nutrition looked at 1,024 older adults without dementia and tracked their diets and brain health for about 6.7 years. It found that:

• People who ate more than one egg per week had about a 47 % lower risk of developing Alzheimer’s dementia compared with those who ate eggs less than once per month (hazard ratio ~0.53). ScienceDirect

2. Brain autopsies showed less Alzheimer’s pathology
Among a subgroup of 578 participants who later died and had brain autopsies, those who ate eggs more often had less Alzheimer’s-related pathology in the brain (lower levels of amyloid plaques and neurofibrillary tangles). ScienceDirect+1

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