EGGS AND YOUR BRAIN HEALTH!
Could Eating Eggs Help Prevent Alzheimer’s? A New Study Suggests So
For years, eggs have been caught in the crossfire of nutrition debates—praised as nutrient powerhouses one moment, and condemned for their cholesterol content the next. But new research published in The Journal of Nutrition adds fresh weight to the argument in favor of eggs. According to the study, eating at least one egg per week may significantly lower your risk of developing Alzheimer’s disease.
In fact, people who consumed eggs weekly had a 47% reduced risk of developing Alzheimer’s compared to those who ate eggs less than once a month. Even more compelling, brain autopsies showed that regular egg eaters had less buildup of the toxic proteins linked to Alzheimer’s disease.
The Nutritional Controversy Around Eggs
For centuries, eggs were considered a staple food around the globe—affordable, protein-rich, and packed with essential nutrients. But in the mid-20th century, concerns over dietary cholesterol pushed eggs off the health pedestal. Later research clarified that dietary cholesterol has minimal impact on blood cholesterol for most people, allowing eggs to make a slow comeback.
Still, the conversation isn’t black and white. Some experts remain cautious due to eggs' saturated fat content. But compared to many ultra-processed snack foods, eggs offer a much more balanced and nutrient-dense option.
Why Eggs May Protect the Brain
So what makes eggs potentially brain-protective? The answer likely lies in two key nutrients: choline and omega-3 fatty acids.
Choline is vital for brain health. It helps produce acetylcholine, a neurotransmitter essential for memory and learning, and supports the structural integrity of brain cells. It also plays a role in gene expression related to cognition.
Omega-3s, especially DHA, are well-known for their anti-inflammatory and neuroprotective effects. Yet, most adults in the U.S. don’t consume enough.
Eggs are one of the richest dietary sources of choline and also contain omega-3s, especially if the hens were pasture-raised or fed omega-rich diets. Researchers believe that the combination of these nutrients may work together synergistically to support cognitive health and reduce Alzheimer’s risk as we age.
What the Study Found
The study followed 1,024 older adults living in Illinois retirement communities for an average of 6.7 years. Participants underwent annual health evaluations and completed detailed food questionnaires.
Results showed:
Those who ate at least one egg per week had a 47% lower risk of Alzheimer’s.
In autopsies of 578 participants, egg consumers showed less accumulation of beta-amyloid and tau proteins, which are strongly linked to Alzheimer’s.
Christopher Missling, PhD, CEO of Anavex Life Sciences (who was not involved in the research), explained that around 40% of the observed brain-protective effect could be attributed to higher dietary choline intake.
A Simple, Low-Cost Intervention?
While more research is needed—particularly across diverse populations and in long-term clinical trials—these findings offer a promising, affordable step toward better brain health. As registered dietitian Maddie Gallivan notes, eggs are an especially practical choice for older adults: soft in texture, easy to prepare, and nutrient-dense.
But there are caveats. The study relied on self-reported food intake, which may be prone to recall errors. Also, the study population was limited to a specific U.S. cohort, so the results may not apply to younger people or those with different dietary habits.
The Bottom Line
This study doesn’t mean you should start eating a dozen eggs a day—but it does suggest that incorporating eggs into a balanced diet could be a smart move for brain health, especially as we age.
As always, it’s the overall diet that matters most. A nutrient-rich, whole-foods-based eating pattern—perhaps with a few eggs along the way—may be one of the best strategies we have for keeping our brains sharp well into our later years.
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