Loma Linda University Health research links eggs to lower Alzheimer's risk
Updated
Updated · BIOENGINEER.ORG · May 5
Loma Linda University Health research links eggs to lower Alzheimer's risk
11 articles · Updated · BIOENGINEER.ORG · May 5
In the Adventist Health Study-2, adults 65 and older eating one egg daily at least five days weekly had up to 27% lower risk over 15.3 years.
Published in the Journal of Nutrition, the study tracked about 40,000 people and found smaller reductions even with lower intake, using Medicare-linked physician diagnoses to assess Alzheimer's incidence.
Researchers said nutrients including choline, lutein and zeaxanthin may help protect brain function, but urged eggs be part of a balanced diet and called for further independent studies.
Which specific nutrients in eggs are powerful enough to reduce Alzheimer's risk by 27%?
If eggs can help prevent Alzheimer's, what does the ideal brain-healthy diet look like?
New Study Finds 27% Decrease in Alzheimer's Risk Among Frequent Egg Consumers
Overview
A large study published in April 2026 by Loma Linda University followed 40,000 participants for 15 years and found that eating eggs at least five times a week is linked to a 27% lower risk of Alzheimer's disease. This association remained strong after adjusting for lifestyle and health factors. The protective effect is thought to come from key nutrients in eggs, such as choline, DHA, and lutein, which support brain health by maintaining neurons, reducing inflammation, and preventing harmful protein buildup. Experts recommend moderate egg consumption as part of a balanced diet but caution that more research, including clinical trials, is needed to confirm these findings and understand optimal intake.