Study Links Eggs 2-4 Times Weekly to 20% Lower Alzheimer's Risk After 15 Years
Updated
Updated · Prevention Magazine · May 15
Study Links Eggs 2-4 Times Weekly to 20% Lower Alzheimer's Risk After 15 Years
7 articles · Updated · Prevention Magazine · May 15
Nearly 40,000 adults aged 65 and older in the U.S. and Canada were tracked for just over 15 years, and those eating eggs two to four times a week showed a 20% lower Alzheimer’s risk.
2,858 participants developed Alzheimer’s during follow-up; even lighter intake—one to three times a month—was tied to a 17% lower risk, pointing to a dose-related association rather than proof of causation.
Choline in egg yolks is a leading explanation, with experts also citing vitamin B12, Lutein, vitamin D and omega-3s as nutrients that may support memory and cognition.
A 2024 Journal of Nutrition study of 1,024 older adults found people eating more than one egg a week had a 47% lower risk, but specialists said eggs should complement—not replace—exercise, blood-pressure control, sleep and MIND-style diets.
Which powerful nutrients in eggs are key to fighting Alzheimer's, and how do they protect our brains?
Is the link between eggs and brain health a real finding or just clever industry-funded marketing?