As Alzheimer’s disease and memory impairment become increasingly prevalent among older adults—affecting over 6.9 million Americans aged 65 and older—the search for effective lifestyle interventions to mitigate cognitive decline intensifies. High cholesterol levels in midlife have been linked to an increased risk of cognitive issues later in life, though the relationship between dietary cholesterol and cognitive function remains ambiguous. Eggs, rich in cholesterol but low in fat and high in brain-supporting nutrients like carotenoids and choline, have been scrutinized for their impact on cognitive health.
A recent study investigated the effects of egg consumption on cognitive function, using data from the Rancho Bernardo Study, which included middle- and upper-middle-class adults in Southern California. The analysis focused on 890 participants (533 women and 357 men) aged 55 and older, evaluating cognitive performance through the Mini-Mental State Examination (MMSE), the Trail-Making Test, Part B (Trails B), and a category fluency test. Egg consumption was assessed via food frequency questionnaires, while factors like age, education, lifestyle behaviors, and medical history were controlled for.
The study revealed that egg consumption had a notable impact on cognitive function in women but not in men. Women who consumed more eggs experienced a slower decline in verbal fluency over a four-year period. Specifically, increased egg consumption was associated with a significant reduction in the deterioration of category fluency scores, reflecting better retention of the ability to name items like animals. This association persisted even after adjusting for various confounding factors. However, egg consumption did not significantly affect other cognitive measures such as MMSE or Trails B, and no benefits were observed in men.
The study underscores the potential benefits of egg consumption in preserving cognitive function in older women, particularly in maintaining verbal fluency. Although these findings are consistent with some previous research, they highlight sex-specific differences and suggest that eggs might be a cost-effective and accessible method to support cognitive health in women. Future research should aim for longer-term studies with diverse populations and include brain imaging to further elucidate the relationship between egg consumption and cognitive function. Despite its limitations, the study provides valuable insights into dietary interventions for cognitive health.