- Study explores egg consumption and Alzheimer's disease risk in the Adventist Health Study-2 cohort.
- Data from 39,498 participants over 15.3 years shows 2,858 developed Alzheimer's.
- Egg intake inversely linked to Alzheimer's risk: higher consumption associated with lower hazard ratios.
- Compared to never/rarely eating eggs, HRs range from 0.83 for 1-3 times/month to 0.73 for ≥5 times/week.
- Spline model indicates zero egg intake vs. 10 g/day has adjusted HR of 1.22 (increased risk).
- Conclusions suggest moderate egg consumption may lower Alzheimer's risk via neuroprotective nutrients.