ArticleThe journal of nutrition, health & aging2022
Eggs Consumption in Relation to Lower Risk of Cognitive Impairment in Elderly: Findings from a 6-Year Cohort Study.
Article in The journal of nutrition, health & aging, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Nutrition and Healthy Ageing in Asia: A Systematic Review.Nutrients · 2023Pooled it
- Combined effects of physical activity, cognitive activity, and dietary patterns on cognitive impairment in older adults with consideration of APOE genotype: a cohort study.Alzheimer's research & therapy · 2025Article
- Dose-response relationship of egg consumption with cognitive function in rural older adults: a large-scale population-based study.Frontiers in nutrition · 2025Article
- Uncovering a New Concept of Foodnality in Diet Recommendations for Chinese Aging Populations Based on Systematic and Bibliometric Review.Foods (Basel, Switzerland) · 2024Review
- Article
- Egg consumption reduces the risk of depressive symptoms in the elderly: findings from a 6-year cohort study.BMC psychiatry · 2023Article
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Authors and funding
7 authors.
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Abstract
objectivesTo evaluate the longitudinal association of eggs consumption with cognitive function in Chinese elderly.
designProspective cohort study.
participants9028 participants aged ≥60 years from Zhejiang Ageing and Health Cohort Study without cognitive impairment at baseline survey. MEASUREMENTS: Cognitive function was assessed through the Mini-Mental State Examination (MMSE) at baseline and three waves of follow-up (2015, 2016, and 2019-2020). Data on eggs consumption was collected in the diet habits section within the questionnaire at baseline. Log-binomial regression models with the Generalized Estimating Equations, controlled for an extensive range of potential confounders, were used to evaluate the association and estimate relative risks (RRs).
resultsAfter 6 years of follow-up, 3266 (36.18%) participants were indicated as cognitive impairment by MMSE at least once. Compared with non-consumers or less-than-weekly consumers, participants consuming 0.1-2.9 eggs/week and 3.0-5.9 eggs/week had 18% (RR=0.82, 95%CI 0.76-0.89) and 9% (RR=0.91, 95%CI 0.84-0.99) lower risks of cognitive impairment respectively, whereas no association was found in those consuming ≥6.0 eggs/week (P=0.32). Moreover, infrequent lower-quantity consumption (1-2 days/week and 0.1-1.9 eggs/day), infrequent higher-quantity consumption (1-2 days/week and ≥2.0 eggs/day), and frequent lower-quantity consumption (≥3 days/week and 0.1-1.9 eggs/day) were associated with better cognitive performance, whereas null association was found among frequent higher-quantity consumers (≥3 days/week and ≥2.0 eggs/day). The sensitivity analyses yielded consistent results to the main analysis.
conclusionLimited eggs consumption is prospectively related to a lower risk of cognitive impairment in Chinese elderly.
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