eggs prevent Alzheimer’s.

 

A new study from Loma Linda University Health reports that

older adults who ate eggs regularly had a lower chance of being diagnosed

with Alzheimer’s disease.

The research focused on people aged 65 and older from the Adventist Health Study-2 cohort.

The study included around 40,000 participants and followed them for an average of 15.3 years.

Alzheimer’s diagnoses were identified through Medicare physician records.

Researchers found that

people who ate at least five eggs per week had up to a 27% lower risk of Alzheimer’s compared with people who never ate eggs. Even smaller amounts were linked with lower risk.

Eating eggs 1 to 3 times per month was associated with a 17% lower risk, while eating eggs 2 to 4 times per week was linked with a 20% lower risk.

The study, titled

“Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked With Medicare Data,”

was published in The Journal of Nutrition on April 17, 2026. Its DOI is 10.1016/j.tjnut.2026.101541.

Eggs contain nutrients that may support brain health, including

choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids.

Choline is important for acetylcholine,

a brain chemical involved in memory and nerve signaling.

Lutein and zeaxanthin are carotenoids that can accumulate in brain tissue and are linked with antioxidant protection.

The researchers looked at both visible egg intake, such as boiled, fried, or scrambled eggs, and hidden egg intake from baked goods and packaged foods.

This helped capture a broader picture of how much egg people consumed in daily life.

The authors emphasized that

moderate egg consumption should be seen as part of an overall balanced diet, not as a single guaranteed protection against Alzheimer’s disease.

The study was observational, so it shows an association, not direct proof

that eggs prevent Alzheimer’s.

Some funding came from the American Egg Board, while the original cohort data was supported by the National Institutes of Health.