Regular egg consumption tied to 27% lower risk of Alzheimer’s
A major study found that eating eggs regularly was linked to a lower risk of Alzheimer’s disease
A new large-scale study suggests that regular egg consumption may be linked to a significantly lower risk of Alzheimer’s disease, adding to growing evidence that diet could play a role in long-term brain health.
According to research published in 2026, eating eggs at least five times per week was associated with a 27% lower risk of developing Alzheimer’s among older adults.
The findings come from a long-running analysis of more than 39,000 people aged 65 and older, drawn from the Adventist Health Study-2, which has tracked participants for over two decades.
Over an average follow-up period of 15 years, researchers examined dietary habits and cognitive outcomes, focusing on how often participants consumed eggs.
The results showed a clear pattern: higher egg intake was associated with lower Alzheimer’s risk.
Even modest consumption appeared beneficial, with eating eggs one to three times per month linked to a 17% reduction in risk.
That figure rose to 20% for those consuming eggs two to four times per week, and reached 27% among those eating them at least five times weekly.
Researchers noted that eggs are rich in key nutrients tied to brain function, particularly choline, which supports the production of acetylcholine — a neurotransmitter involved in memory and learning.
Eggs also contain antioxidants such as lutein and zeaxanthin, along with omega-3 fatty acids and phospholipids that contribute to neuronal health.
However, experts cautioned that the study shows only an association, not proof that eggs directly prevent Alzheimer’s disease. As an observational study, it cannot rule out the influence of broader lifestyle factors.
One limitation highlighted by researchers is that the study population consisted largely of Seventh-day Adventists, a group known for generally healthier lifestyle habits, which may limit how broadly the findings apply to the general population.
Experts emphasized that while eggs may be part of a brain-supportive diet, overall dietary patterns matter more.
Eating plans such as the Mediterranean, MIND, and DASH diets, which emphasize plant-based foods, have consistently been associated with better cognitive outcomes.
Alongside nutrition, researchers also point to other protective factors for brain health, including regular physical activity, quality sleep, mental stimulation, and strong social connections.