Eating Eggs Weekly Linked to Nearly 50% Lower Risk of Alzheimer’s, Study Finds

Eating Eggs Weekly Linked to Nearly 50% Lower Risk of Alzheimer’s, Study Finds

A new scientific study suggests that regularly eating eggs may play a significant role in protecting the brain against Alzheimer’s disease. Researchers have found that consuming more than one egg per week is associated with a 47 percent reduction in the risk of developing Alzheimer’s, highlighting the potential cognitive benefits of this common dietary staple.

The findings are linked to the rich nutritional profile of eggs, which contain key brain-supporting nutrients such as choline, lutein, and high-quality protein. Choline, in particular, is essential for memory, learning, and maintaining the structure of brain cells, while lutein has been associated with improved cognitive performance and reduced neurodegenerative decline.

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In the study, scientists analyzed dietary habits and cognitive health data from thousands of adults over an extended period. Participants who regularly included eggs in their diets showed significantly lower rates of cognitive decline compared to those who rarely or never consumed eggs. The results add to a growing body of evidence suggesting that everyday nutrition choices can strongly influence long-term brain health.

Experts say the findings reinforce the idea that simple, accessible foods can have meaningful health benefits. Eggs are affordable, widely available, and easy to prepare in a variety of ways, making them an attractive option for supporting brain health as people age. While researchers stress that eggs are not a cure for Alzheimer’s, they note that moderate consumption as part of a balanced diet may be a practical step toward preserving cognitive function and reducing dementia risk over time.

Eating Eggs Weekly Linked to Nearly 50% Lower Risk of Alzheimer’s, Study Finds