Egg Consumption Linked to Lower Alzheimer's Risk in New Study

A new study from Loma Linda University in California has found that moderate egg consumption links to a lower risk of Alzheimer's disease.

Published in the Journal of Nutrition, the research examined ties between the neurological condition and dietary habits. Eggs provide key nutrients that support brain health, researchers noted.

The team analyzed data from nearly 40,000 U.S. adults over age 65, drawn from a large study tied to Medicare records. After 15 years of follow-up, 2,858 participants had developed Alzheimer's. Diets and lifestyles came from questionnaires.

Egg intake measured frequency from never to more than five times per week. Researchers split it into "visible" eggs, such as boiled, scrambled or fried, and "hidden" eggs in baked goods or packaged foods.

People who ate eggs one to three times a month or once a week showed a 17% lower Alzheimer's risk. Those eating eggs five or more times weekly had a 27% lower risk.

A separate model showed that people eating no eggs faced higher risk than those consuming about 10 grams daily.

"In this health-conscious population, moderate egg consumption was associated with a significantly lower risk of Alzheimer's disease," the researchers concluded. "These findings suggest a potential neuroprotective benefit of nutrients found in eggs when consumed as part of a balanced diet."

Dr. Joel Salinas, a Harvard-trained behavioral neurologist and chief medical officer at Isaac Health, described the work as a "reasonably well-designed study with a long follow-up," consistent with prior research. He practices at NYU Langone.

"Eggs are concentrated sources of choline, DHA and B12, which are nutrients the aging brain depends on," Salinas told Fox News Digital.

He added that the observational data from a health-conscious group cannot prove causation. "It’s more directional than definitive," he said. Eggs form "one piece of a much larger health picture that includes exercise, a brain-healthy diet and more."

Lauri Wright, director of nutrition programs at the University of South Florida's College of Public Health, called the findings "encouraging" but urged caution. She did not take part in the study.

Wright stressed that observational work shows association, not causation. Regular egg eaters may have other habits affecting results.

Still, eggs have solid reasons to aid brain health. "Egg yolks are one of the richest dietary sources of choline, which the body uses to make acetylcholine, a neurotransmitter involved in memory and cognitive function," she said. Eggs also supply lutein, zeaxanthin, vitamin B12, quality protein and small amounts of omega-3 fats.

Eggs fit a healthy diet that supports brain health, Wright said, but context counts. "Eggs served with vegetables, whole grains, fruit, beans, nuts or fish are very different nutritionally than eggs consistently paired with processed meats, refined carbohydrates and high-sodium foods," she noted. "For most healthy adults, moderate egg intake can fit within a heart-healthy eating pattern."

Healthy eating rarely hinges on one superfood, she added.