Eating eggs may lower your risk of Alzheimer’s, according to a recent study. The researchers also revealed, using brain autopsies, that people who consumed eggs more regularly had less buildup of toxic Alzheimer’s-related proteins in their brains. They suggested that the choline and omega-3 concentrations in eggs may be responsible for this link.
Alzheimer’s is the most prevalent kind of dementia and one of the top causes of death in older persons. It is characterized by memory loss, cognitive decline, and behavioral changes, and it is linked to biological aspects in the brain such as amyloid plaque and tau tangle formation.
Researchers have been exploring methods to reduce the risk or delay the onset of the disease that currently affects millions of people in the US. One area of attention has been diet, particularly nutrients that promote brain health. Various such nutrients, including lutein, omega-3 fatty acids, and choline, are naturally found in eggs.
Although previous research indicated that eating eggs may improve cognitive function [1, 2], few studies have specifically investigated the connection between egg consumption and Alzheimer’s disease [3, 4].
Now, a new study has indicated a link between eating one egg per week and a 47% reduction in the risk of developing Alzheimer’s. The study, published in the Journal of Nutrition, also found that eating eggs lowered the accumulation of harmful proteins linked to Alzheimer’s disease [5].
What’s the Link Between Eggs and Alzheimer’s?
Previous studies have demonstrated the significance of choline for cognitive function [6]. They have also found a possible association between moderate choline consumption and a lower risk of dementia [7]. Eggs are one of the most choline-rich foods.
Choline serves a variety of vital purposes, including neuroprotection, cell membrane function, and as a precursor to the neurotransmitter acetylcholine [8].
According to the authors of the recent study, it also affects the expression of crucial genes linked to memory, learning, and cognitive processes through epigenetic mechanisms.
While our bodies can synthesize choline, they cannot produce sufficient amounts to meet all of our needs. Therefore, we must obtain it through our diet.
In addition to choline, eggs are a good source of omega-3 fatty acids, which are crucial for maintaining brain function as we age [9]. Studies reveal that most American people do not get enough of these vital fatty acids, which is concerning.
Considering these facts, the authors of a recent study examined potential links between egg consumption and the risk of Alzheimer’s disease.
The Recent Study: Reduced Alzheimer’s Risk and Less Protein Buildup
The new cohort study found that consuming one or more eggs in a week lowered the risk of Alzheimer’s dementia compared to individuals who rarely ate eggs [5].
The study analyzed data from 1,024 older individuals, with a mean age of 81.4. Every participant resided in residential facilities and retirement communities in Illinois.
The researchers followed them for an average of 6.7 years, during which time they answered food frequency questionnaires, self-reported their egg intake, and attended annual checkups.
A bit more than a quarter (280 participants, or 27.3%) of them developed Alzheimer’s during this time.
Following investigation, the researchers discovered that people who ate at least one egg every week had a 47% lower chance of developing Alzheimer’s during follow-up than those who ate one egg per month.
The researchers examined the post-mortem brains of 578 participants in the second phase of their investigation. They discovered that people who consumed one or more eggs per week had a lower chance of developing Alzheimer’s-related protein accumulation.
They discovered that people who consumed one or more eggs each week were more likely to have lower levels of Alzheimer’s-associated protein accumulation.
Which Nutrients May Be Protective?
The researchers performed a mediation study to assess the extent of benefits choline might offer.
According to Mei Chung, PhD, an associate professor of nutrition science at Tufts University and one of the study’s authors, eggs include other nutrients besides choline that may help maintain brain function. Omega-3, lutein, vitamin B12, folate, and protein are all abundant in eggs, along with choline.
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.
What are the Limitations of the Study?
The study found that frequent egg consumption is associated with improved cognitive outcomes and less underlying brain disease. The findings reinforce the notion that dietary choices in later life might influence brain aging, and also emphasize eggs as a potentially beneficial food for older persons.
However, the study does have a few limitations. The researchers said that it does not prove that consuming eggs can prevent Alzheimer’s. Since the study was observational, it could not determine cause and effect.
Moreover, the follow-up period was comparatively brief (6.7 years). The authors explain that this raises the possibility of reverse causality. Reverse causation may also occur because some people may make small dietary changes when cognitive impairment starts.
Participants in the study were older adults from a specific U.S. cohort called the Rush Memory and Aging Project. The conclusions may not be applicable to younger individuals or those with varying dietary or cultural backgrounds [10].
Self-reported food frequency questionnaires, which are prone to errors and recall bias, were used to measure dietary intake. Therefore, participants may have misremembered or inaccurately reported their egg intake. Furthermore, consumption of whole eggs was the only question on the food frequency questionnaire; eggs utilized as ingredients in other foods were not.
Another limitation that can restrict wider applications of the findings is that the cohort was primarily female, well-educated, and older than 80. The study may have overlooked longer-term effects due to the comparatively brief follow-up duration of less than seven years.
Notwithstanding these limitations, the study’s advantages include a sizable sample, an ongoing cohort, and access to comprehensive clinical and postmortem data.
Looking Ahead
Going forward, the authors recommend further research to replicate these results in different demographics and randomized controlled trials to shed light on whether eating eggs directly affects the risk of Alzheimer’s disease. If the link is proven, eggs could be included in larger dietary recommendations for healthy brain aging.
The Egg Nutrition Center and the National Institutes of Health were among the organizations that provided funding for the study. Several authors acknowledged financial affiliations with food and nutrition groups, including the egg industry, but the funding sources had no impact on the research or interpretation of the data. The researchers followed transparency guidelines for nutrition studies that received private sector funding.
Alzheimer’s Research Association is a non-profit organization dedicated to helping caregivers of Alzheimer’s disease and dementia. We provide the latest information and news about the illness and helpful tips to help caregivers cope with their daily caregiving challenges. We realize the most important thing that a caregiver needs is financial assistance. Therefore, we provide grants to caregivers to ease their financial burden. Caregivers can apply for grants here: Alzheimer’s Grant Application.
You can also help caregivers in their endeavor by donating as much as possible: Donation To Alzheimer’s Research Associations.
References
- Lee, G.J., Oda, K., Morton, K.R., Orlich, M. and Sabate, J., 2021. Egg intake moderates the rate of memory decline in healthy older adults. Journal of nutritional science, 10, p.e79.
- Wallace, T.C., 2018. A comprehensive review of eggs, choline, and lutein on cognition across the life-span. Journal of the American College of Nutrition, 37(4), pp.269-285.
- Pan, Y., Wallace, T.C., Karosas, T., Bennett, D.A., Agarwal, P. and Chung, M., 2024. Association of egg intake with Alzheimer’s dementia risk in older adults: The rush memory and aging project. The Journal of nutrition, 154(7), pp.2236-2243.
- Salahuddin, M., Abdel-Wareth, A.A., Rashwan, A.K., Hiramatsu, K., Fulzele, S. and Lohakare, J., 2024. The role of egg-derived nutrients in Alzheimer’s disease: Exploring potential benefits and biological insights. Food Bioscience, 62, p.105096.
- Pan, Y., Wallace, T.C., Karosas, T., Bennett, D.A., Agarwal, P. and Chung, M., 2024. Association of egg intake with Alzheimer’s dementia risk in older adults: The rush memory and aging project. The Journal of nutrition, 154(7), pp.2236-2243.
- Sarter, M. and Parikh, V., 2005. Choline transporters, cholinergic transmission and cognition. Nature Reviews Neuroscience, 6(1), pp.48-56.
- Niu, Y.Y., Yan, H.Y., Zhong, J.F., Diao, Z.Q., Li, J., Li, C.P., Chen, L.H., Huang, W.Q., Xu, M., Xu, Z.T. and Liang, X.F., 2025. Association of dietary choline intake with incidence of dementia, Alzheimer disease, and mild cognitive impairment: a large population-based prospective cohort study. The American Journal of Clinical Nutrition, 121(1), pp.5-13.
- Blusztajn, J.K., Slack, B.E. and Mellott, T.J., 2017. Neuroprotective actions of dietary choline. Nutrients, 9(8), p.815.
- Derbyshire, E., 2018. Brain health across the lifespan: a systematic review on the role of omega-3 fatty acid supplements. Nutrients, 10(8), p.1094.
- Newman, T. Eating 1 egg per week linked to lower Alzheimer’s risk, study finds. Medical News Today. https://www.medicalnewstoday.com/articles/eating-1-egg-per-week-linked-to-lower-alzheimers-risk-study-finds. Published Online: 20th July, 2025. Accessed: 4th August, 2025.
- Miller, M. Eating Eggs Weekly Linked to Lower Alzheimer’s Risk, Study Shows. Verywell Health. https://www.verywellhealth.com/eating-one-egg-per-week-may-lower-alzheimer-s-risk-11778276. Published Online: 30th July, 2025. Accessed: 4th August, 2025.
- Callingham, F. Alzheimer’s disease risk ‘halved’ by eating one food every week. https://www.mirror.co.uk/news/health/alzheimers-disease-risk-halved-eating-35598537. Published Online: 23rd July, 2025. Accessed: 4th August, 2025.
- Dolan, EW. Frequent egg consumption linked to lower risk of Alzheimer’s dementia, study finds. PsyPost. https://www.psypost.org/frequent-egg-consumption-linked-to-lower-risk-of-alzheimers-dementia-study-finds/. Published Online: 12th July, 2025. Accessed: 4th August, 2025.
