Eating eggs almost daily may slash the risk of developing Alzheimer’s disease by up to 27 per cent, according to a major new study published in the Journal of Nutrition. Researchers at Loma Linda University School of Public Health analysed data from nearly 40,000 adults aged 65 and over and found that even modest consumption was linked to a significant protective effect.
Those who ate eggs just one to three times a month saw their risk reduced by 17 per cent, while eating two to four eggs a week was associated with a 20 per cent lower chance of developing the degenerative brain condition. The strongest effect, however, was observed among participants who ate one egg a day for at least five days a week — a pattern linked to a 27 per cent reduction in risk. Over the 15-year follow-up period, 2,858 of the 39,498 participants were diagnosed with Alzheimer’s disease.
The findings come as dementia already affects an estimated 982,000 people in the UK, with Alzheimer’s disease accounting for roughly 60 to 70 per cent of cases. Dementia is the leading cause of death in Britain, responsible for more than 76,000 deaths in 2024 — a figure that has risen steadily and is projected to exceed 1.4 million by 2040.
The research behind the findings
The study, titled “Egg intake and the incidence of Alzheimer’s disease in the Adventist Health Study-2 cohort linked with Medicare data,” was led by Dr Jisoo Oh, an associate professor of epidemiology at Loma Linda University, with Dr Joan Sabaté, a professor and board-certified physician in internal medicine with a doctorate in public health nutrition, serving as principal investigator. The data were drawn from the Adventist Health Study-2, a large prospective cohort that enrolled more than 96,000 Seventh-day Adventists in the United States and Canada between 2002 and 2007. For this analysis, researchers used a subset of participants aged 65 and over whose records were linked to Medicare data.
Seventh-day Adventists are known for generally healthier lifestyles, including high rates of vegetarianism, abstinence from smoking and alcohol, and regular physical activity. The researchers acknowledged this, with Dr Oh stating: “Seventh-day Adventists do eat a healthier diet than the general public, and we want people to focus on overall health along with this knowledge about the benefit of eggs.” Dr Sabaté added: “Research supports eggs as part of a healthy diet.”
The study was observational, meaning it can show an association but cannot prove causation. It was peer-reviewed and received partial funding from the American Egg Board, an industry-funded organisation created in 1976 to promote the US egg industry. The original cohort data from the Adventist Health Study-2 was funded by the National Institutes of Health. While the American Egg Board states its research grants are managed through a competitive, peer-reviewed process, a systematic review has noted that conclusions of industry-funded studies may be influenced by the funding source.
Separate research from the Rush Memory and Aging Project has provided further evidence. That study found that consuming more than one egg per week was associated with a 47 per cent lower risk of developing Alzheimer’s dementia. It also examined brain autopsies of deceased participants and reported that frequent egg consumption was linked to a reduced presence of Alzheimer’s disease pathology in the brain.
The brain-boosting nutrients in eggs
The protective effects are thought to stem from several key nutrients concentrated in eggs, particularly the yolk. Scientists have identified three main components that may work together to support brain health.
Choline is perhaps the most critical. Eggs are a rich dietary source of this nutrient, with a single large egg containing approximately 150 milligrams. Choline serves as a precursor to acetylcholine, a chemical messenger that is essential for memory, learning and the transmission of signals between nerve cells. It is also a building block for phosphatidylcholine, a key component of cell membranes. The Rush Memory and Aging Project identified dietary choline as the main driver of the link between egg consumption and lower Alzheimer’s risk, accounting for 39 per cent of the association. Research suggests that higher dietary choline intake is associated with better cognitive function and memory, though some studies have shown mixed results, with one finding a protective effect only within a medium intake range.
Lutein and zeaxanthin are yellow and orange pigments — carotenoids — that are also found in foods such as spinach and sweetcorn. These compounds accumulate in brain tissue and have been associated with improved cognitive performance and reduced oxidative stress, a process that can damage cells and is linked to the development of Alzheimer’s. Greater consumption of foods rich in lutein and zeaxanthin may also contribute to brain health indirectly by promoting eye health, as untreated vision loss is itself a recognised risk factor for dementia.
Omega-3 fatty acids are a type of fat found in egg yolks that become incorporated into brain cell membranes. They help preserve the structural integrity of neurons and support efficient communication between cells. Omega-3s are known to reduce inflammation and oxidative stress in the brain — both of which are thought to play a role in the progression of Alzheimer’s disease. While no diet can cure or reverse dementia, a healthy, balanced diet can reduce risk factors such as high blood pressure and cholesterol that are linked to the condition.
A systematic review published in October 2025 found that moderate whole egg consumption may be associated with improvements in cognitive outcomes, including a reduced risk of dementia and better memory performance, though the authors noted that findings were inconsistent and limited by study design.
“Research supports eggs as part of a healthy diet,” said Dr Oh. “We want people to focus on overall health along with this knowledge about the benefit of eggs.”
