A new study has found an association between egg consumption and a reduced risk of developing Alzheimer’s disease.
According to a report published by Fox News, the research, conducted by Loma Linda University in California and published in The Journal of Nutrition, aimed to examine the relationship between this neurological condition and dietary habits.
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The study noted that eggs are known to be a source of essential nutrients that support brain health, which prompted the investigation.
Researchers analyzed data from nearly 40,000 adults in the United States aged 65 and older as part of a large-scale study tracking diagnosed cases of Alzheimer’s disease.
After a 15-year follow-up period, 2,858 participants were found to have developed Alzheimer’s disease. Participants’ diets and lifestyles were assessed through questionnaires.
Egg consumption was categorized by frequency, ranging from no egg consumption at all to more than five times per week.
The study distinguished between “visible” eggs (such as boiled, scrambled, or fried eggs eaten on their own) and “hidden” eggs, meaning eggs used as ingredients in baked goods and packaged foods.
Researchers found that individuals who consumed eggs one to three times per month or once per week had a 17% lower risk of developing Alzheimer’s disease.
Those who consumed eggs five or more times per week showed a 27% lower risk.
A separate model in the study also found that participants who never consumed eggs were more likely to develop Alzheimer’s compared with those who consumed approximately 10 grams of eggs per day.
The researchers concluded that, within this health-conscious population, moderate egg consumption was associated with a significantly lower risk of Alzheimer’s disease.
They suggested that nutrients found in eggs may have a potential neuroprotective effect when consumed as part of a balanced diet.
Neurologist Dr. Joel Salinas described the study as reasonably well designed, noting its long follow-up period and consistency with previous research.
He said eggs are a concentrated source of choline, DHA, and vitamin B12, nutrients the aging brain relies on.
However, he cautioned that the findings are based on observational data from a particularly health-conscious population, meaning the study cannot establish a direct cause-and-effect relationship.
“These findings suggest a trend rather than provide definitive proof,” he explained.
Dr. Lauri Wright, who was not involved in the study, also described the results as encouraging but urged caution.
She emphasized that observational studies can only demonstrate an association, not causation, and noted that regular egg consumers may have different lifestyle and dietary habits that influenced the findings.
Still, she said there are scientifically plausible reasons why eggs may support brain health.
“Egg yolks are among the richest dietary sources of choline, which the body uses to produce acetylcholine, a neurotransmitter linked to memory and cognitive function,” she explained.
Eggs also provide nutrients associated with healthy aging, including lutein, zeaxanthin, vitamin B12, high-quality protein, and small amounts of omega-3 fats.
Wright added that eggs can certainly be part of a brain-healthy eating pattern, but the broader dietary context matters most.
“Eggs served with vegetables, whole grains, fruits, legumes, nuts, or fish are nutritionally very different from eggs regularly consumed with processed meats, refined carbohydrates, and high-sodium foods,” she said.
She concluded by noting that healthy nutrition rarely depends on a single “superfood,” emphasizing that a comprehensive dietary pattern supporting heart and metabolic health is also likely to benefit the brain.
