Daily Egg Consumption Linked to Lower Alzheimer’s Risk, Study Finds

Washington, May 2026 : Regular consumption of eggs may play a significant role in reducing the risk of Alzheimer’s disease among older adults, according to a new study conducted by researchers at Loma Linda University Health. The findings suggest that dietary habits, particularly egg intake, could have a measurable impact on brain health in individuals aged 65 and above.

The study revealed that individuals who consumed at least one egg per day for five or more days a week experienced up to a 27 per cent reduction in Alzheimer’s risk. Even moderate consumption showed promising results. Participants who ate eggs two to four times a week had a 20 per cent lower risk, while those consuming eggs one to three times per month saw a 17 per cent reduction compared to those who rarely or never consumed eggs.

“Compared to never eating eggs, eating at least five eggs per week can decrease the risk of Alzheimer’s,” said Joan Sabaté, professor at the Loma Linda University School of Public Health and the study’s principal investigator.

Published in the Journal of Nutrition, the research analysed data from nearly 40,000 participants enrolled in the Adventist Health Study-2 cohort. The participants were followed for more than 15 years on average, with Alzheimer’s diagnoses identified through physician records in Medicare data, lending robustness to the findings.

Researchers highlighted that eggs are rich in essential nutrients known to support cognitive function. These include choline, a key compound involved in memory and neurotransmitter activity, as well as antioxidants such as lutein and zeaxanthin, which are associated with improved brain performance and reduced oxidative stress. Additionally, eggs contain omega-3 fatty acids and phospholipids, both vital for maintaining the structure and function of brain cells.

The study also accounted for both direct egg consumption—such as boiled or fried eggs—and indirect intake through foods like baked goods and processed items. This comprehensive approach helped researchers better understand the overall impact of eggs in everyday diets.

Despite the encouraging results, the researchers cautioned that eggs should be consumed as part of a balanced and varied diet. “Research supports eggs as part of a healthy diet, but overall dietary patterns remain important,” said Jisoo Oh, the study’s lead author.

The research received partial funding from the American Egg Board, while the broader cohort study was supported by the National Institutes of Health.

While further studies may be needed to establish causation, the findings add to growing evidence that simple dietary choices—such as including eggs regularly—could contribute to long-term brain health and potentially reduce the risk of cognitive decline.

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