Study Links Eating Eggs 5 Times Weekly to 27% Lower Alzheimer’s Risk

5 articles · Updated · Women's Health · May 27

Nearly 40,000 U.S. and Canadian participants tracked for almost 15 years showed the lowest Alzheimer’s risk among people eating eggs more than five times a week, with 2,858 cases diagnosed during follow-up.
The observational study also found a dose pattern: one to three egg servings a month was linked to 17% lower risk, while two to four times a week was linked to 20% lower risk.
Researchers said the findings show association, not proof of prevention, and pointed to egg nutrients such as choline, omega-3s, lutein, zeaxanthin and vitamin B12 as possible explanations.
Experts said eggs should fit into broader prevention efforts including Mediterranean or MIND-style diets, exercise, sleep and cardiovascular health management; a 2024 study also linked more than one egg a week to 47% lower risk.

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