Eating eggs could cut Alzheimer’s risk by 27% — Researchers

Regular egg consumption may help lower the risk of Alzheimer’s disease, with frequent intake linked to as much as a 27 per cent reduction in risk, according to a new study.

The study found that even modest egg consumption appeared to provide brain-boosting benefits, suggesting that small dietary changes could make a meaningful difference over time.

Researchers at Loma Linda University Health said regular egg consumption may support long-term brain health and could be associated with a lower likelihood of developing Alzheimer’s disease in adults aged 65 and older.

The researchers found that people who consumed eggs daily or nearly every day showed up to a 27 per cent lower risk of developing Alzheimer’s disease compared with those who ate eggs less frequently.

Joan Sabaté, a professor at the Loma Linda University School of Public Health and principal investigator of the study, said eggs contain several nutrients known to support brain function.

According to Sabaté, eggs are rich in choline, a nutrient the body uses to produce compounds such as acetylcholine and phosphatidylcholine, both of which are essential for memory and communication between brain cells.

Eggs also contain lutein and zeaxanthin, carotenoids that accumulate in brain tissue and have been associated with improved cognitive performance and reduced oxidative stress.

In addition, eggs provide omega-3 fatty acids, while the yolk is particularly rich in phospholipids, which make up nearly 30 per cent of total egg lipids. These compounds play an important role in the functioning of neurotransmitter receptors.

The study, published in the Journal of Nutrition under the title “Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort”, sought to better understand how diet, a modifiable lifestyle factor, may influence the risk of developing Alzheimer’s disease.

To assess egg consumption, researchers examined both direct and indirect sources of eggs. This included eggs eaten alone in forms such as scrambled, fried, or boiled, as well as eggs contained in baked foods and packaged products.

The study tracked approximately 40,000 participants enrolled in the Adventist Health Study-2 cohort. Cases of Alzheimer’s disease were identified through physician diagnoses recorded in Medicare data.

Eligibility was determined using the Medicare Master Beneficiary Summary Files, and participants were followed for an average of 15.3 years.

The researchers emphasised that eggs should be consumed as part of an overall healthy dietary pattern rather than viewed as a standalone solution for preventing cognitive decline.