Scientists at Loma Linda University Health found that people who eat eggs often may have a lower chance of getting Alzheimer’s disease.
How Strong Is the Link?
People who ate at least one egg each day, five days a week or more, were about 27% less likely to be diagnosed with Alzheimer’s.
Even those who ate eggs just a few times a month saw a smaller benefit – about a 17% lower risk. Eating eggs two to four times a week lowered the risk by roughly 20%.
Why Eggs Might Help the Brain
Eggs contain nutrients that the brain needs. They are a good source of choline, a vitamin‑like substance that helps make chemicals important for memory.
Eggs also have lutein and zeaxanthin, two plant pigments that collect in brain tissue and may protect cells from damage.
Omega‑3 fatty acids and special fats called phospholipids are found in egg yolks. These fats help brain cells talk to each other.
What the Study Looked At
The researchers followed about 40,000 adults in a long‑term health study. They checked how often each person ate eggs, whether on their own or in recipes.
Alzheimer’s cases were identified from doctors’ records linked to Medicare data. The participants were watched for an average of 15 years.
Eggs Are One Piece of a Healthy Diet
The scientists say eggs should be part of a balanced eating plan. They are not a magic cure, but they can add useful nutrients.
Some money for the research came from the American Egg Board, and the study was also supported by the National Institutes of Health.