LOMA LINDA, Calif. — A new study from Loma Linda University in California suggests that regular egg consumption may be associated with a significantly lower risk of developing Alzheimer’s disease, adding to growing evidence that diet plays an important role in long-term brain health.
The research, published in the Journal of Nutrition, found that adults who consumed eggs five or more times per week experienced a 27% lower risk of Alzheimer’s disease compared with those who ate fewer or no eggs.
Researchers analyzed data from nearly 40,000 Americans aged 65 and older, drawing from a large-scale study linked to Medicare records. Over a follow-up period of approximately 15 years, 2,858 participants were diagnosed with Alzheimer’s disease.
The study examined both “visible” egg consumption, such as boiled or scrambled eggs, and “hidden” egg intake from foods containing eggs as ingredients, including baked goods. Results showed that individuals who ate eggs one to three times per month or about once per week had a 17% lower risk of Alzheimer’s disease. The protective association was even stronger among those consuming eggs at least five times weekly.
According to the researchers, eggs provide several nutrients that may support cognitive health, including choline, DHA omega-3 fatty acids, and vitamin B12. These nutrients are known to play key roles in brain function and healthy aging.
Dr. Joel Salinas, a Harvard-trained neurologist, described the study as “well-designed and long-term,” noting that its findings align with previous research linking nutrient-rich diets to improved cognitive outcomes. He emphasized that eggs are a concentrated source of nutrients essential for the aging brain.
However, experts caution that the study was observational and does not prove a direct cause-and-effect relationship. The participants also tended to be more health-conscious than the general population, which may have influenced the results.
“Eggs are not a magic bullet,” Salinas said, adding that they should be viewed as one component of a broader brain-healthy lifestyle that includes regular physical activity and a balanced diet.
Lauri Wright, director of nutrition programs at the University of South Florida College of Public Health, called the findings encouraging but urged careful interpretation. She noted that egg yolks are among the richest dietary sources of choline, a nutrient required to produce acetylcholine, a neurotransmitter involved in memory and cognitive function.
Wright added that the overall dietary pattern remains critical. “Eggs can fit completely into a brain-healthy eating plan,” she said. “But their benefits may differ depending on whether they are consumed alongside vegetables, whole grains, fruits, legumes, nuts, and fish, or with processed meats, refined carbohydrates, and high-sodium foods.”
The findings contribute to a growing body of research suggesting that simple dietary choices may help support cognitive health and potentially reduce the risk of neurodegenerative diseases as populations continue to age.
