A new study from Loma Linda University Health suggests that eating eggs regularly may be linked to a lower risk of developing Alzheimer's disease in adults aged 65 and older. According to research published in the Journal of Nutrition, people who ate at least one egg per day for five or more days each week had up to a 27% lower risk of being diagnosed with Alzheimer's. Even smaller amounts, such as one to three eggs per month, were associated with a 17% reduction in risk.
The research
The study followed about 40,000 participants from the Adventist Health Study 2 cohort for an average of 15.3 years. Alzheimer's cases were identified through physician diagnoses recorded in Medicare data. The principal investigator, Dr. Joan Sabaté, noted: “Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer's.” Eating eggs two to four times per week was linked to roughly a 20% lower risk. The researchers accounted for both eggs eaten directly (scrambled, fried, boiled) and eggs in foods like baked goods.
Why it matters
Eggs are a rich source of choline, which the body uses to produce compounds essential for memory and communication between brain cells. They also contain lutein and zeaxanthin, carotenoids that build up in brain tissue and are linked to better cognitive performance and lower oxidative stress. The yolk is especially high in phospholipids, which play a key role in neurotransmitter receptor function. These nutrients may help protect the brain as we age, making small dietary changes a practical step for cognitive health.
What you can do
Adding eggs to a balanced diet could be a simple habit to support long-term brain health. The researchers emphasize that eggs are best consumed as part of an overall healthy eating pattern, not in isolation. Consider incorporating eggs a few times per week—scrambled, boiled, or in a veggie-packed omelet—alongside other nutrient-rich foods.
Source: ScienceDaily Mind & Brain
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