Journal of Nutrition: Regular Egg Consumption Linked to Lower Risk of Alzheimer’s Disease

Scientists have identified an intriguing link between diet and the risk of neurodegenerative diseases: regular egg consumption may be associated with a lower likelihood of developing Alzheimer's Disease. The findings were published in the Journal of Nutrition.

The study was based on data from large long-term observational studies involving older adults. Participants were divided according to how often they consumed eggs — from those who rarely ate them to those who included eggs in their diet several times a week. Researchers monitored participants’ cognitive function over many years.

The results were consistent: people who ate eggs regularly (around one egg per day or at least five times a week) had an approximately 20–27% lower risk of developing Alzheimer’s disease compared to those who rarely consumed eggs.

Researchers paid particular attention to the possible biological mechanisms behind this association. The main “suspect” is choline, a nutrient found in especially high amounts in eggs. Choline plays a key role in the production of acetylcholine, a neurotransmitter that is critical for memory and learning. Eggs also contain omega-3 fatty acids, lutein, vitamin B12, and folate — substances that support neuron function and help reduce oxidative stress in the brain.

Additional analysis suggested that roughly one-third of the potential protective effect could be linked specifically to choline, although the researchers believe other nutrients likely contribute as well.

However, the scientists emphasize an important limitation: this was an observational study. It identifies an association but does not prove a cause-and-effect relationship. In other words, it cannot be concluded that eggs themselves “protect the brain.” It is possible that people who regularly eat eggs also tend to follow generally healthier lifestyles or have other dietary habits that influence brain health.