Eating eggs is associated with a lower risk of being diagnosed with Alzheimer’s disease in people over 65, according to researchers at Loma Linda University School of Health.
Researchers found that eating one egg a day for at least five days a week reduced the risk of Alzheimer’s disease by up to 27%.
Eating at least five eggs a week can reduce your risk of Alzheimer’s disease compared to not eating eggs at all. ”
Joanne Sabate, MD, PhD, Professor, Loma Linda University School of Public Health, Principal Investigator of the Study
Even reducing the frequency of egg consumption significantly reduced the risk of Alzheimer’s disease. Researchers found that eating eggs one to three times a month reduced the risk by 17%, and eating eggs two to four times a week reduced the risk by 20%, Sabate said.
the study, Egg intake and Alzheimer’s disease incidence in the Adventist Health Study-2 cohort were linked to Medicare data. last week, nutrition journal.
The researchers said they undertook this study because there is a significant knowledge gap in the relationship between modifiable dietary factors and Alzheimer’s disease risk.
Eggs are known to be a source of important nutrients that support brain health. Sabate said. Eggs provide choline, a precursor to acetylcholine and phosphatidylcholine, both of which are important for memory and synaptic function, the study says. Eggs also contain lutein and zeaxanthin carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress. Eggs also contain important omega-3 fatty acids, and egg yolks are particularly rich in phospholipids. Phospholipids make up nearly 30% of the total lipids in eggs and are essential for neurotransmitter receptor function.
The researchers said they studied egg consumption in visible ways, such as eating eggs in various forms such as scrambled, fried, and boiled eggs, and in covert ways, such as eggs in baked goods and processed foods.
According to Medicare records, cases of Alzheimer’s disease in the Adventist Health Study 2 cohort were diagnosed by physicians among the 40,000 study participants. Eligibility was determined using the Medicare Master Beneficiary Summary File. The mean follow-up period was 15.3 years.
The research team emphasized that a moderate intake of eggs should be part of a balanced diet.
“Research supports eggs as part of a healthy diet,” said Dr. Jisoo Oh, associate professor of epidemiology at Loma Linda University School of Public Health and lead author of the study. “Seventh-day Adventists eat healthier than the general population. Along with knowledge about the benefits of eggs, we want them to focus on their overall health.”
Funding for this study was provided in part by the American Egg Board. Funding to establish the original cohort and its data was provided by the National Institutes of Health.
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Loma Linda University Adventist Health Sciences Center
Reference magazines:
Oh, J. others. (2026). Egg intake and Alzheimer’s disease incidence in the Adventist Health Study-2 cohort are associated with Medicare data. Journal of Nutrition. DOI: 10.1016/j.tjnut.2026.101541. https://www.sciencedirect.com/science/article/pii/S0022316626001902?via%3Dihub
