Eating eggs regularly may reduce the risk of Alzheimer’s disease, study finds

A study has found that eating one egg per day for at least five days a week reduces the risk of Alzheimer’s disease up to 27%. It also found a reduced risk of 17% when consuming eggs one to three times a month, and 20% when eating eggs two to four times a week. 

Eggs are a known nutrient source for brain health as they contain choline, a precursor of neurotransmitter acetylcholine, and phospholipid component of cell membranes, phosphatidylcholine, which are crucial for memory and synaptic function.

They also contain lutein and zeaxanthin — powerful antioxidant carotenoids that accumulate in brain tissue, which has been previously associated with improved cognitive performance and reduced oxidative stress.

Additionally, eggs are rich in key omega-3 fatty acids, and the yolk, in particular, is high in phospholipids, which are essential for neurotransmitter receptor function.

“Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s,” says principal investigator Joan Sabaté, DrPH, a professor at Loma Linda University School of Public Health, California, US.

Cognitive benefits

The study, published in the Journal of Nutrition, investigated eating eggs in various forms: scrambled, fried, boiled, omelet, and when “hidden,” such as in baked and packed foods. It did not find distinct results based on consumption form, but the results are for overall egg consumption.

It included 39,498 participants with an average follow-up period of 15.3 years. Among the participants, 2,858 developed Alzheimer’s disease.

They found that egg consumption was inversely associated with Alzheimer’s disease risk factor, also when adjusting for lifestyle, demographics, food groups, and comorbidities.

“Research supports eggs as part of a healthy diet,” says study lead author Jisoo Oh, DrPH, an associate professor of epidemiology at Loma Linda University School of Public Health.

The findings imply that eggs contain potential neuroprotective nutrients.The findings imply that eggs contain potential neuroprotective nutrients and suggest they should be consumed together with a balanced diet.

Diets and Alzheimers

Previous studies have also found links between dietary patterns and Alzheimer’s disease.

In one paper, omega-3 fatty acids were found to help protect women against Alzheimer’s disease, potentially more than men. A separate UK study uncovered noticeably fewer unsaturated fats, such as those that contain omega fatty acids, in the blood of women with Alzheimer’s disease compared to healthy women.

Notably, this trial found “no significant difference” in the same lipid molecule composition in men with Alzheimer’s disease compared to healthy men, which could suggest that those lipids have a different role in the disease according to sex.

Another study suggested that following a Mediterranean diet may be beneficial for individuals with a genetically higher risk of developing Alzheimer’s.

Obesity has also been associated with a higher risk of the disease, as previous research demonstrated that obese individuals showed a significantly faster increase in Alzheimer’s disease blood biomarker values over five years compared to those of healthy weight.