A long-term analysis has found a potential connection between regular egg consumption and a lower risk of developing Alzheimer’s disease among older adults.

The research, conducted as part of the Adventist Health Study-2, followed nearly 40,000 participants over an average span of more than 15 years.

The study, released in April by researchers in Loma Linda, California, was published in The Journal of Nutrition.

It used dietary data alongside Medicare records to identify which participants were diagnosed with Alzheimer’s disease during the study period.

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About 2,800 individuals developed Alzheimer’s over the course of the research.

However, participants who included eggs in their diets showed a lower risk of developing the condition compared to those who rarely or never ate them.

Those who ate eggs two to four times per week had around a 20 percent lower risk of Alzheimer’s. Meanwhile, those eating eggs five or more times weekly had about a 27 percent lower risk after accounting for age, lifestyle, and other dietary factors.

In contrast, participants who did not eat eggs had a higher risk of developing the disease compared to those with moderate egg intake.

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The authors noted that eggs contain nutrients often associated with brain health, such as choline, omega-3 fatty acids, and vitamin B12. These nutrients have been linked in prior research to supporting memory and cognitive function.

Even so, researchers cautioned that the findings do not prove that eating eggs can prevent Alzheimer’s disease. The study establishes an association rather than a direct cause-and-effect relationship.

Other lifestyle or biological factors could contribute to the observed patterns. Additionally, the study’s focus on a health-conscious population could limit how broadly the results apply to other groups.

Alzheimer’s disease remains one of the leading causes of death in the United States, and scientists continue to emphasize the importance of identifying modifiable risk factors.

The Loma Linda researchers said that further investigation will be necessary to determine how dietary habits such as egg consumption may influence brain aging and long-term cognitive health.

They also noted that understanding dietary links to Alzheimer’s could help shape future strategies for prevention and public health awareness.

As research continues, the results highlight how everyday food choices may be connected in complex ways to neurological health over time.