Frequent Egg Consumption Linked to Lower Risk of Alzheimer’s Dementia, Study Finds

Older adults who eat eggs more than once a week may be less likely to develop Alzheimer’s dementia, according to a new study published in The Journal of Nutrition. The researchers found that participants who ate eggs weekly had a lower rate of clinical diagnosis and fewer Alzheimer’s-related brain changes after death. The study also identified dietary choline, a key nutrient found in eggs, as one possible contributor to this protective effect.

Alzheimer’s disease is the most common form of dementia and one of the leading causes of death among older adults. It is marked by memory loss, cognitive decline, and changes in behavior, and is associated with biological features in the brain such as the buildup of amyloid plaques and tau tangles.

With millions of people currently living with the disease in the United States, researchers have been searching for ways to reduce the risk or delay its onset. Diet has been one area of focus, especially nutrients that support brain health. Eggs are a natural source of several such nutrients, including choline, omega-3 fatty acids, and lutein. Prior studies suggested that egg intake may support cognitive performance, but few have examined its relationship to Alzheimer’s disease directly.