A recent study has revealed a compelling link between moderate egg consumption and a substantially lower risk of developing Alzheimer’s disease. According to research, individuals who ate more than one egg per week experienced approximately a 47% reduction in the risk of being diagnosed with Alzheimer’s disease compared to those with very low egg intake. PubMed+2Neuroscience News+2

The study followed 1,024 older adults (average age 81.4 years) participating in the Rush Memory and Aging Project, over a mean duration of 6.7 years. During this time, 280 participants (about 27.3%) developed Alzheimer’s dementia. The results showed that those consuming more than one egg per week had a hazard ratio (HR) of 0.53 (95% CI: 0.34-0.83) for Alzheimer’s dementia, and similar reductions in risk were seen for those consuming two or more eggs weekly. PubMed+1

Not only did the study observe lower clinical diagnoses, but it also examined the brains of 578 deceased participants via autopsy. It found that weekly egg consumption was associated with a lower accumulation of Alzheimer-related pathology (such as amyloid plaques and tau tangles). For example, consumption of >1 egg/week had an HR of 0.51 (95% CI: 0.35-0.76) for Alzheimer’s pathology. Neuroscience News+1

What’s behind this protective effect?

The researchers focused on the nutrient profile of eggs. In particular, eggs are rich in choline, an essential nutrient involved in nerve signalling and memory processes, as well as omega-3 fatty acids, lutein, and other vitamins, all of which support brain health. The mediation analysis found that about 39% of the protective effect of egg consumption against Alzheimer’s dementia could be attributed to dietary choline intake. PubMed+1

Choline plays a pivotal role in the synthesis of acetylcholine, a neurotransmitter critical for learning and memory, and in maintaining healthy cell membranes and epigenetic regulation of brain-related genes. Medical News Today+1

What this means for your diet and brain health

While the findings are observational and cannot conclusively prove that eating eggs prevents Alzheimer’s, they do suggest that a simple dietary habit—such as including at least one egg per week—could meaningfully support long-term brain health. When combined with other positive lifestyle factors (balanced nutrition, regular exercise, mental engagement), eggs may serve as a convenient, nutrient-rich tool for cognitive resilience.

Here are some practical take-aways:

• Consider adding eggs into your weekly meal plan—whether boiled, scrambled, poached, or part of a healthy dish.

• Make them part of a balanced diet rather than relying on eggs alone; brain-health is multifactorial.

• If you have high cholesterol, heart disease or other health concerns, talk to your healthcare provider about how eggs fit into your individual diet.

• Remember that the benefit seen in the study was among older adults (average age 81); further research is needed across younger or more diverse populations. Neuroscience News

Final thought

In essence, the study offers encouraging evidence that a fairly modest habit—such as eating more than one egg per week—could contribute to lowering the risk of Alzheimer’s dementia by nearly half, likely in part due to the rich choline content of eggs and their support of brain-cell health. While not a standalone “cure,” it is an accessible and tasty piece of the broader strategy to maintain cognitive health and support ageing brains.

References

1. Pan Y, Wallace T.C., Karosas T., Bennett D.A., Agarwal P., Chung M. Association of egg intake with Alzheimer’s dementia risk in older adults: The Rush Memory and Aging Project. The Journal of Nutrition. 2024. PubMed+1

2. “Eating Eggs May Help Lower Alzheimer’s Risk.” Neuroscience News, July 16 2025. Neuroscience News

3. “Eating 1 egg per week linked to lower Alzheimer’s risk, study finds.” Medical News Today, July 20 2025. Medical News Today

If you like, I can locate additional studies on choline, eggs and cognitive decline, and we can explore how this applies across different age groups and diets.