Eating just one egg a week may significantly reduce the risk of developing Alzheimer’s disease, according to a new study published in The Journal of Nutrition. Researchers found that older adults who consumed at least one egg per week had a 47% lower risk of Alzheimer’s compared to those who ate eggs less than once a month.
The findings come from an analysis of more than 1,000 seniors, with an average age of 81, who were tracked over nearly seven years. Beyond reducing Alzheimer’s risk, post-mortem brain examinations of some participants revealed that regular egg eaters had lower levels of toxic protein build-up commonly linked to the disease.
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The findings are believed to be linked to key nutrients in eggs, particularly choline and omega-3 fatty acids, which are known to support cognitive function and brain health.
Choline acts as a precursor to the neurotransmitter acetylcholine and plays a key role in cell membrane integrity and neuroprotection. While the body produces some choline naturally, it’s not enough to meet daily requirements, making dietary sources critical. Omega-3s, also present in egg yolks, further support brain health and may have a synergistic effect when combined with choline.
However, experts caution that while the results are promising, the study is observational and not definitive proof of causation. The study relied on self-reported food intake and involved a relatively short follow-up period of 6.7 years. Moreover, participants were all older adults from a US-based cohort, so results may not apply universally.
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