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Eggs Consumption in Relation to Lower Risk of Cognitive Impairment in Elderly: Findings from a 6-Year Cohort Study

Abstract

Objectives

To evaluate the longitudinal association of eggs consumption with cognitive function in Chinese elderly.

Design

Prospective cohort study.

Participants

9028 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).

Results

After 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.

Conclusion

Limited eggs consumption is prospectively related to a lower risk of cognitive impairment in Chinese elderly.

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Acknowledgments

We wish to thank the investigators from 7 selected counties for their investigation and data collection. This research was supported by Zhejiang Provincial Natural Science Foundation of China (LQ19H260001), Zhejiang Provincial Public Welfare Technology Application Research Project of China (LGF21H260002), and Medical Health Science and Technology Project of Zhejiang Provincial Health Commission (2021KY619).

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Correspondence to Junfen Lin.

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Conflicts of Interest: The authors have no conflict of interest to report.

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Li, F.D., Tong, Z.D., Chang, Y. et al. Eggs Consumption in Relation to Lower Risk of Cognitive Impairment in Elderly: Findings from a 6-Year Cohort Study. J Nutr Health Aging 26, 771–777 (2022). https://doi.org/10.1007/s12603-022-1810-z

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  • DOI: https://doi.org/10.1007/s12603-022-1810-z

Key words

  • Cognitive impairment
  • eggs consumption
  • cohort study
  • elderly