Regular Egg Consumption Linked to 27 Percent Lower Alzheimer's Risk

Groundbreaking Study Reveals Protective Benefits

A landmark study from Loma Linda University has uncovered compelling evidence that something as simple as eating eggs could significantly reduce the risk of developing Alzheimer's disease. The study found that 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 disease. "Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer's," said Joan Sabaté, MD, DrPH, a professor at Loma Linda University School of Public Health and the study's principal investigator.

The researchers analyzed data from nearly 40,000 U.S. adults over 65 years old, from a large study linked to Medicare records, to identify Alzheimer's diagnoses. The analytic sample included 39,498 participants (mean follow-up: 15.3 y), among whom 2858 developed Alzheimer's disease. This extensive research, published in The Journal of Nutrition, provides some of the strongest evidence yet for a dietary intervention that could help protect against cognitive decline.

Even smaller amounts of egg consumption were associated with benefits. Eating eggs just 1 to 3 times per month was linked to a 17% reduction in risk, while those who ate eggs 2 to 4 times per week saw about a 20% lower risk, Sabaté said. This suggests that even modest dietary changes could yield meaningful protection against the devastating disease.

The Science Behind Egg's Brain-Protective Power

They are a rich source of choline, which the body uses to produce compounds such as acetylcholine and phosphatidylcholine that are essential for memory and communication between brain cells. "Egg yolks are one of the richest dietary sources of choline, which the body uses to make acetylcholine, a neurotransmitter involved in memory and cognitive function," Wright said.

Eggs also provide lutein and zeaxanthin, which are carotenoids that build up in brain tissue and have been linked to better cognitive performance and lower levels of oxidative stress. In addition, eggs contain omega-3 fatty acids, and the yolk is especially high in phospholipids, making up nearly 30% of total egg lipids. "These nutrients may act synergistically to support cognitive resilience and mitigate neurodegenerative processes," the researchers of the Loma Linda study wrote.

Their mediation analysis revealed that choline accounts for roughly 39% of the potential benefit of eating eggs on the risk of Alzheimer's, indicating that the other nutrients in eggs might also be significant. This finding suggests that eggs' protective effects stem from a complex interplay of multiple nutrients working together rather than any single compound.

Broader Research Confirms Promising Trends

The Loma Linda study joins a growing body of research supporting eggs' cognitive benefits. A 2025 study from researchers at Tufts in Massachusetts and the Rush Alzheimer's Disease Center in Chicago found that participants who ate more than one egg per week could see as much as a 47 percent decline in Alzheimer's risk. A 2024 study out of University of California San Diego had determined that egg consumption among middle-aged participants was associated with "better cognitive performance" in later life.

Wright, who was not involved in the study, reiterated that the study is observational and can only show an association, not causation. People who eat eggs regularly may have different lifestyle habits and dietary patterns that could influence the findings, she noted. Despite these limitations, the consistency across multiple studies strengthens the case for eggs as a brain-healthy food choice.

The team emphasized that moderate egg consumption should be part of a balanced diet. "Research supports eggs as part of a healthy diet," said Jisoo Oh, DrPH, MPH, an associate professor of epidemiology at Loma Linda University School of Public Health and the study's lead author.

Practical Implications for Daily Life

The research offers hope in the fight against Alzheimer's disease, which affects millions of Americans and their families. This continuous analysis showed that eating exactly zero eggs per day was associated with a higher risk of Alzheimer's disease compared to eating 10 grams of eggs daily, which is roughly equivalent to one large egg per week. The findings suggest that incorporating eggs into weekly meal planning could be a simple, accessible strategy for supporting long-term brain health.

These findings suggest a potential neuroprotective benefit of nutrients found in eggs when consumed as part of a balanced diet. As researchers continue to explore the relationship between diet and cognitive health, eggs emerge as an affordable, widely available food that could play a role in reducing one of the most feared diseases of aging. While more research is needed to establish definitive causal relationships, the evidence increasingly points toward eggs as a valuable addition to a brain-healthy lifestyle.