New Study Links Eggs to Lower Risk of Alzheimer’s in Elderly

 New Study Links Eggs to Lower Risk of Alzheimer’s in Elderly

Researchers at Loma Linda University Health have published a study that associates egg consumption with a lower risk of being diagnosed with Alzheimer's Disease for those 65 years and older.

“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.

Eggs are known to be a source of key nutrients that support brain health. They provide choline, a precursor to acetylcholine and phosphatidylcholine, both of which are critical for memory and synaptic function. Eggs also contain lutein and zeaxanthin—carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress. Lastly, they contain key omega-3 fatty acids, with yolks particularly rich in phospholipids, which constitute nearly 30% of total egg lipids and are essential for neurotransmitter receptor function.

The researchers studied the consumption of eggs in visible ways—such as eating eggs in various forms, like scrambled, fried, boiled, etc.—and hidden ways, such as eggs included in baked goods and packaged foods.

According to the study results, eating one egg per day for at least five days a week reduces risk of Alzheimer’s by up to 27%. Even less frequent consumption of eggs significantly reduced the risk of Alzheimer’s, the team said.

For example, researchers found that eating eggs 1 to 3 times per month had a 17% decrease in risk, while eating eggs 2 to 4 times per week had a 20% decrease in risk.

The cases of Alzheimer’s Disease in the Adventist Health Study 2 cohort were diagnosed by physicians, according to Medicare records, among the study population of 40,000 subjects. Eligibility was determined using the Medicare Master Beneficiary Summary Files. The average follow-up period was 15.3 years.

The team emphasized that moderate egg consumption should be part of a balanced diet. 

Data from Loma Linda University Adventist Health Sciences Center

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