Funded in part by American Egg Board
Egg intake moderates the rate of memory decline in healthy older adults
Lee GJ, Oda K, Morton KR, Orlich M, Sabate J
Journal of nutritional science · 10 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cross-sectional study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Industry funded
- Government
- National Institute on Aging
- Government
- National Cancer Institute
- Government
- NIA NIH HHS
- Government
- NCI NIH HHS
- Industry group
- American Egg Board
- Grants
- National Cancer Institute (U01 CA152939); National Institute on Aging (R01 AG026348)
Based on 5 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2021-01-01 · J Nutr Sci · vol. 10 · p. e79
- Publisher
- Cambridge University Press
- Cited
- 15 citations · more than 86% of similar papers · 1.9× the field average
- References
- 35 works
- Access
- Open access (journal) · CC-BY-NC-ND
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Keywords
- California Verbal Learning Test, Medicine, Fish <Actinopterygii>, Cognitive decline, Body mass index, Demography, Verbal memory, Gerontology, Cognition, Biology, Internal medicine, Disease
- MeSH
- humans, memory disorders, diet, cross-sectional studies, cognition, eggs, aged, middle aged
5 authors
From US
- Grace J. Lee · correspondingLoma Linda University
- Keiji OdaLoma Linda University
- Kelly R. MortonLoma Linda University
- Michael J. OrlichLoma Linda University
- Joan SabatéLoma Linda University
Abstract
Eggs contain important compounds related to enhanced cognition, but it is not clear if egg consumption, as a whole, has a direct impact on memory decline in older adults. This study aimed to determine whether egg intake levels predict the rate of memory decline in healthy older adults after sociodemographic and dietary controls. We conducted a secondary analysis of data from 470 participants, age 50 and over, from the Biospsychosocial Religion and Health Study. Participants completed a food frequency questionnaire, which was used to calculate egg intake and divide participants into Low (<23 g/week, about half an egg), Intermediate (24-63 g/week, half to 1½ eggs) and High (≥63 g/week, about two or more eggs) tertiles. Participants were administered the California Verbal Learning Test - 2nd Edition (CVLT-II) Short Form in 2006-2007, and 294 of them were again tested in 2010-2011. Using linear mixed model analysis, no significant cross-sectional differences were observed in CVLT-II performance between egg intake levels after controlling for age, sex, race, education, body mass index, cardiovascular risk, depression and intake of meat, fish, dairy and fruits/vegetables. Longitudinally, the Intermediate egg group exhibited significantly slower rates of decline on the CVLT-II compared to the Low egg group. The High egg group also exhibited slower rates of decline, but not statistically significant. Thus, limited consumption of eggs (about 1 egg/week) was associated with slower memory decline in late life compared to consuming little to no eggs, but a dose-response effect was not clearly evident. This study may help explain discrepancies in previous research that did not control for other dietary intakes and risk factors.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-ND).
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.