Key Points
-
A study from Loma Linda University Health discovered that individuals aged 65 and over who consumed eggs at least five times a week had up to a 27% lower risk of developing Alzheimer’s disease.
-
Researchers noted that eggs contain several nutrients associated with brain health, such as choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids, which may enhance memory and cognitive abilities.
-
Even moderate egg consumption was linked to positive effects, although the researchers underscored that it’s essential to maintain an overall healthy diet.
If you enjoy scrambled eggs in the morning, or maybe a hard-boiled egg as a snack, I’ve got some good news for you. Your fondness for eggs might actually help reduce the risk of Alzheimer’s disease as you age.
In May, Loma Linda University Health released a study—partly supported by the American Egg Board—exploring the association between egg intake and decreased Alzheimer’s risk among adults 65 and older. The researchers analyzed data from approximately 40,000 participants from the Adventist Health Study 2. Notably, those who consumed at least one egg daily on five or more days a week showed a significant decrease in Alzheimer’s risk, up to 27%.
“Compared to not consuming eggs at all, eating at least five eggs each week can lower the risk of Alzheimer’s,” stated Joan Sabaté, a public health professor at the university and lead investigator of the study.
But, if eating that many eggs isn’t appealing to you, don’t worry. Those who had eggs just two to four times a week still saw a 20% reduction in risk, while even consuming eggs once or twice a month was linked to a 17% lower risk.
Here’s a bonus for those who aren’t fans of eggs on their own: the researchers looked at both direct and indirect consumption. This means eggs used in baking or other meals can still be beneficial.
So, why exactly does this benefit exist? The team believes it’s largely due to the brain-friendly nutrients found in eggs. Choline helps produce key compounds that support memory and brain communication.
Moreover, lutein and zeaxanthin—carotenoids that accumulate in brain tissue—have been associated with better cognitive function and reduced oxidative stress. The omega-3 fatty acids and phospholipids, primarily in the yolk, play crucial roles in neurotransmitter receptor function.
What makes eggs good for brain health?
Experts suggest that eggs can fit into a balanced diet for most healthy adults, despite past worries about cholesterol. Recent studies indicate that cholesterol in food might not significantly affect blood cholesterol levels for many individuals. Still, those with specific heart issues should consult their doctor regarding their dietary choices. Many brain-beneficial nutrients in eggs are found primarily in the yolk.
-
Choline: Eggs are a rich source of choline, vital for synthesizing acetylcholine, a neurotransmitter key for memory and learning.
-
Lutein and zeaxanthin: These antioxidants contribute to improved cognitive function and may protect brain cells from oxidative stress over time.
-
Omega-3 fatty acids: Present in small amounts in eggs and particularly abundant in enriched variants, these fats are widely recognized for their benefits to brain health.
-
Phospholipids: Mostly found in the yolk, these compounds are essential for forming the membranes of brain cells and facilitating communication between them.
That said, the goal isn’t to eat eggs in isolation. The researchers emphasized incorporating them into a comprehensive healthy eating strategy.
“There’s support for eggs as part of a nutritious diet,” noted Jisoo Oh, an epidemiology associate professor at Loma Linda University. “The Seventh-day Adventists tend to follow a healthier diet, and we want individuals to focus on their overall health while also being aware of eggs’ benefits.”
This isn’t the only research highlighting the advantages of eggs. In January, another study was reported that indicated older adults who consumed at least one egg per week had a 47% lower rate of Alzheimer’s dementia compared to those who seldom eat them. This earlier study also identified choline as a significant advantage of egg consumption, providing yet another reason to enjoy that scramble during your next diner visit.
Reviewed by
Lauren Manaker MS, RDN, LD, CLEC: Lauren is an award-winning registered dietitian with over 22 years in the field and has authored three books.
