Eating Eggs Regularly May Cut Alzheimer's Risk By Up To 27 Percent

A new study from Loma Linda University Health has found that adults 65 and older who eat eggs regularly have a significantly lower risk of developing Alzheimer's disease, with people who consumed at least one egg per day for five or more days a week showing up to a 27 percent reduction in risk compared to those who never ate eggs. Even modest egg consumption showed meaningful benefits: eating eggs one to three times a month was linked to a 17 percent risk reduction, and eating them two to four times a week to a 20 percent lower risk, suggesting that even small increases in egg intake could make a real difference over time. The study, published in the Journal of Nutrition, followed roughly 40,000 participants for an average of 15.3 years and used Medicare data to identify Alzheimer's diagnoses. Researchers conducted the study to better understand how diet, a factor people can actually change, might influence the likelihood of developing the disease.

Eggs are one of the richest dietary sources of choline, a nutrient the body uses to produce compounds essential for memory and communication between brain cells, and they also contain lutein and zeaxanthin, carotenoids that accumulate in brain tissue and have been linked to better cognitive performance and lower oxidative stress. The yolk is especially high in phospholipids that play a key role in how neurotransmitter receptors function, and eggs also provide omega-3 fatty acids. The research team noted that eggs should be part of an overall healthy diet rather than a standalone solution. The findings add to growing evidence that specific everyday dietary habits may play a meaningful role in protecting brain health as people age.

Source:https://www.sciencedaily.com/releases/2026/05/260506225214.htm