Alzheimer’s disease is one of the biggest health challenges facing older adults around the world.
The disease slowly damages memory, thinking, and daily functioning, making it difficult for people to live independently.
Families are often deeply affected as loved ones gradually lose the ability to remember important events, recognize people, or manage everyday tasks.
Scientists have spent many years trying to understand what increases the risk of Alzheimer’s disease and what may help lower it. While age and genetics play important roles, researchers also believe that lifestyle habits such as exercise, sleep, and diet may influence brain health over time.
Now, a new study from researchers at Loma Linda University Health suggests that eating eggs regularly may help reduce the risk of developing Alzheimer’s disease in older adults.
The research was led by Dr. Joan Sabaté, a professor at the Loma Linda University School of Public Health. The findings were published in the Journal of Nutrition.
Researchers found that adults aged 65 and older who ate eggs regularly had a lower chance of being diagnosed with Alzheimer’s disease compared with people who rarely or never ate eggs.
According to the study, people who ate at least one egg a day for five or more days each week had up to a 27 percent lower risk of developing Alzheimer’s disease.
Even smaller amounts of egg consumption appeared to offer benefits. People who ate eggs one to three times per month showed a 17 percent lower risk, while people who ate eggs two to four times per week had about a 20 percent lower risk compared with those who never ate eggs.
The study used information from the Adventist Health Study-2, a large long-term research project involving around 40,000 participants. Researchers linked the health records of participants with Medicare data to identify cases of Alzheimer’s disease diagnosed by doctors.
Participants were followed for an average of more than 15 years, giving scientists a valuable opportunity to study long-term dietary habits and brain health outcomes over time.
Researchers said they decided to study eggs because there is still a major gap in understanding how diet may influence Alzheimer’s disease risk. While many foods have been studied for heart health or weight control, scientists are still trying to learn which foods may help protect the aging brain.
Eggs attracted attention because they contain several nutrients believed to support brain function.
One important nutrient found in eggs is choline. Choline helps the body produce acetylcholine, a chemical messenger that plays an important role in memory and communication between brain cells. Alzheimer’s disease is known to affect these brain signaling systems.
Eggs also contain substances called lutein and zeaxanthin. These are natural plant pigments known as carotenoids. Researchers say they can build up in brain tissue and may help reduce oxidative stress, a harmful process linked to aging and brain cell damage.
In addition, eggs contain omega-3 fatty acids and phospholipids, both of which may help maintain healthy brain cell membranes and support communication between nerve cells.
Researchers looked at egg intake in many forms. This included visible egg dishes such as scrambled eggs, boiled eggs, and fried eggs, as well as eggs hidden in foods such as baked products and packaged meals.
The researchers emphasized that the findings do not mean eggs are a miracle cure for Alzheimer’s disease. Instead, the study suggests that eggs may be one helpful part of an overall healthy eating pattern.
The study population is also important to consider. Many participants in the Adventist Health Study tend to follow healthier lifestyles than the general population. They often eat more plant-based foods, avoid smoking, and exercise regularly. These healthy habits may also contribute to lower Alzheimer’s risk.
Dr. Jisoo Oh, one of the study’s lead researchers, explained that people should focus on overall healthy living rather than relying on a single food.
Experts say the findings are interesting because they support growing evidence that nutrition may influence brain aging. Researchers increasingly believe that what people eat over many years may affect inflammation, blood flow, oxidative stress, and communication between brain cells.
At the same time, scientists caution that this type of research cannot prove direct cause and effect. The study found an association between egg consumption and lower Alzheimer’s risk, but it cannot guarantee that eggs alone prevented the disease.
Other lifestyle factors, including physical activity, sleep quality, education, social engagement, and overall diet quality, may also influence the results.
Still, the research adds to a growing body of evidence suggesting that certain nutrients found in eggs may help support cognitive health as people age.
The findings may also reassure people who have avoided eggs because of older concerns about cholesterol. In recent years, many nutrition experts have concluded that moderate egg consumption can fit into a healthy diet for most people.
Researchers say future studies may help clarify how eggs and specific nutrients affect brain health and whether certain groups of people benefit more than others.
For now, scientists believe the best approach to protecting brain health likely involves a combination of healthy habits. Eating a balanced diet, staying physically active, controlling blood pressure and diabetes, getting enough sleep, staying socially connected, and keeping the brain mentally active may all work together to support healthy aging.
If you care about Alzheimer’s, please read studies about Vitamin D deficiency linked to Alzheimer’s, vascular dementia, and Oral cannabis extract may help reduce Alzheimer’s symptoms.
For more information about brain health, please see recent studies about Vitamin B9 deficiency linked to higher dementia risk, and results showing flavonoid-rich foods could improve survival in Parkinson’s disease.
