Eating eggs could slash Alzheimer’s risk, new study reveals

Researchers found that eating one egg per day for at least five days a week was associated with up to a 27% lower risk of Alzheimer’s disease.

“Compared to never eating eggs, eating at least five eggs per week can decrease the risk of Alzheimer’s,” said Joan Sabaté, professor at the Loma Linda University School of Public Health and the study’s principal investigator.

The study also found that even less frequent egg consumption was linked to reduced Alzheimer’s risk. Eating eggs one to three times per month was associated with a 17% lower risk, while consuming eggs two to four times per week was linked to a 20% decrease, Sabaté said.

The findings were published last week in the Journal of Nutrition in a study titled Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked with Medicare Data.

Researchers said the study was launched to address a significant knowledge gap regarding the relationship between modifiable dietary factors and Alzheimer’s disease risk.

Eggs are considered a rich source of nutrients that support brain health. Sabaté noted that eggs provide choline, a precursor to acetylcholine and phosphatidylcholine — compounds essential for memory and synaptic function.

The study also highlighted that eggs contain lutein and zeaxanthin, carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress.

Additionally, eggs contain omega-3 fatty acids, while egg yolks are particularly rich in phospholipids, which make up nearly 30% of total egg lipids and are critical for neurotransmitter receptor function.

Researchers examined both direct egg consumption — such as scrambled, fried and boiled eggs — and indirect intake through baked goods and packaged foods containing eggs.

The Alzheimer’s cases were identified among approximately 40,000 participants in the Adventist Health Study-2 cohort through physician diagnoses recorded in Medicare records. Participants were followed for an average of 15.3 years.

The research team stressed that moderate egg consumption should be part of a balanced diet rather than viewed as a standalone preventive measure.

“Research supports eggs as part of a healthy diet,” said Jisoo Oh, associate professor of epidemiology at Loma Linda University School of Public Health and the study’s lead author.

“Seventh-day Adventists generally follow healthier diets than the broader population, and we want people to focus on overall health alongside this knowledge about the potential benefits of eggs,” Oh added.

The study received partial funding from the American Egg Board, while funding for establishing the original cohort and its data was provided by the National Institutes of Health.