Association between habitual egg consumption and physical frailty among older adults

Japan has one of the fastest growing aging populations in the world. By 2040, Japan's aged adult population is estimated to increase to a historically unprecedented level of 40 percent. As the population ages, the prevalence of frailty, a significant predictive factor for nursing care, is expected to rise. Eggs are recognized as functional foods that provide an array of essential nutrients and bioactive compounds that can positively impact human health, making them a cost-effective dietary choice. Given that eggs are a rich source of high-quality protein, they have the potential to prevent frailty. However, few studies have investigated the association between habitual egg consumption and frailty prevention. In the Shimane University Cohort Study, which mainly focuses on the Oki Islands, we examined this association in community-dwelling older adults. In this paper, we will review the main findings regarding the link between habitual egg consumption and frailty in our cohort study, as well as other recent publications.