Eggs May Reduce Alzheimer’s Risk, Study Reveals

New Research Links Egg Consumption to Reduced Alzheimer’s Risk

A recent study published in The Journal of Nutrition suggests that older adults who eat eggs more than once a week may have a lower risk of developing Alzheimer’s dementia. The research highlights the potential protective effects of dietary choline, a nutrient abundant in eggs, and its possible role in reducing brain changes associated with the disease.

Alzheimer’s disease is the most common form of dementia and a major cause of death among older adults. It is characterized by memory loss, cognitive decline, and behavioral changes. Biological markers such as amyloid plaques and tau tangles are commonly found in the brains of those affected. With millions of people living with the condition in the United States, researchers have been exploring ways to reduce risk or delay onset, with diet playing a key role.

Eggs are a natural source of several nutrients linked to brain health, including choline, omega-3 fatty acids, and lutein. While previous studies have shown that egg consumption may support cognitive performance, few have directly examined its relationship to Alzheimer’s disease.

To investigate this connection, researchers analyzed data from 1,024 participants in the Rush Memory and Aging Project, a long-term study of older adults in the Chicago area. Participants completed a detailed dietary questionnaire about their food intake over the previous year, including how often they ate eggs. They were then followed for nearly seven years, undergoing annual assessments for signs of Alzheimer’s dementia.

A subset of 578 participants also donated their brains for postmortem analysis. This allowed researchers to examine biological features of Alzheimer’s disease and determine if egg consumption was related to these characteristics.

Participants were categorized based on their egg consumption: less than once per month, one to three times per month, once per week, and two or more times per week. Statistical models were used to compare the likelihood of developing Alzheimer’s across these groups, taking into account factors like age, education, physical activity, and overall diet.

The results showed that individuals who consumed eggs at least once a week had a significantly lower rate of clinical Alzheimer’s diagnosis compared to those who rarely ate eggs. Specifically, both the once-a-week and two-or-more-times-per-week groups had about half the risk of developing Alzheimer’s. These findings remained statistically significant after adjusting for various confounding variables.

Brain autopsy data supported the clinical findings. Those who regularly ate eggs were less likely to show typical Alzheimer’s brain pathology, including plaques and tangles. Again, the association remained significant after accounting for other factors.

To understand why egg consumption might be linked to lower Alzheimer’s risk, researchers explored the role of choline. As a nutrient essential for producing acetylcholine—a neurotransmitter involved in memory and learning—choline plays a critical role in brain function. Eggs are the top dietary source of choline in the U.S. diet.

Mediation analysis revealed that nearly 40% of the association between egg consumption and reduced Alzheimer’s risk could be attributed to choline intake. Participants who ate eggs more frequently also had higher average choline levels over time.

The study provides evidence that frequent egg consumption is associated with better cognitive outcomes and less underlying brain pathology. It supports the idea that dietary choices in later life can influence brain aging and highlights eggs as a potentially beneficial food for older adults.

However, the researchers caution that the study does not prove that eggs prevent Alzheimer’s. As an observational study, it cannot establish a cause-and-effect relationship. There is also the possibility of reverse causation, where some individuals may alter their diets subtly as cognitive decline begins. The dietary questionnaire was only administered once and relied on self-reported data, which may introduce recall bias. Additionally, the questionnaire focused on whole egg consumption rather than eggs used in other foods.

Another limitation is that the study population was predominantly female, highly educated, and over 80 years old, which may limit the generalizability of the findings. The follow-up period of nearly seven years also means that longer-term effects may not have been captured.

Despite these limitations, the study has several strengths, including its large sample size, long-running cohort, and access to detailed clinical and postmortem data. Funding came from the National Institutes of Health and the Egg Nutrition Center, among other sources. Several authors disclosed financial relationships with food and nutrition organizations, but the funding did not influence the analysis or interpretation of the results.

Looking ahead, the researchers suggest that additional studies should replicate these findings in diverse populations. Randomized controlled trials could help clarify whether egg consumption directly influences Alzheimer’s risk. If confirmed, eggs could become part of broader dietary recommendations aimed at promoting healthy brain aging.

The study, “Association of Egg Intake With Alzheimer’s Dementia Risk in Older Adults: The Rush Memory and Aging Project,” was authored by Yongyi Pan, Taylor C. Wallace, Tasija Karosas, David A Bennett, Puja Agarwal, and Mei Chung.