A new study from researchers at Loma Linda University in California has found that eating eggs on a regular basis may significantly lower the risk of Alzheimer's disease in older adults. The findings, published in the Journal of Nutrition, add to a growing body of evidence linking this breakfast staple to better brain health.
The study analyzed data from a large nationwide cohort of Seventh Day Adventists enrolled in 2007, focusing on participants over age 65. Those who ate at least five eggs per week showed a 27% lower risk of developing Alzheimer's compared to those who ate none. Even modest consumption—as little as one to three eggs per month—was associated with a 17% reduction in risk.
“Overall, any egg intake was associated with a 17 percent to 27 percent reduced risk of Alzheimer’s disease relative to no intake,” the researchers reported.
The protective effect is believed to stem from eggs' rich nutrient profile, particularly choline, which is essential for cognitive function. Other compounds like lutein, tryptophan, and the omega-3 fatty acid DHA also appear to play a role. “These nutrients may act synergistically to support cognitive resilience and mitigate neurodegenerative processes,” the study authors wrote. “Notably, deficiencies in choline and DHA have been documented in the brains of individuals with Alzheimer’s disease.”
Previous research has echoed these findings. A 2024 study from the University of California San Diego found that egg consumption in middle age was linked to better cognitive performance later in life. A 2025 study from Tufts University and the Rush Alzheimer’s Disease Center in Chicago reported that eating more than one egg per week could reduce Alzheimer’s risk by as much as 47%.
The Loma Linda study received partial funding from the American Egg Board, though the researchers stressed the organization had no role in the study's execution or publication. They also acknowledged limitations, including possible underreporting of cognitive symptoms and dietary changes over time. “Further research is warranted to explore this relationship in more diverse populations,” they noted.
This research comes amid a broader political debate over health and nutrition policy, with some lawmakers pushing for stricter oversight of food industry-funded studies. Meanwhile, a recent survey found that nearly 6 in 10 Americans actively avoid news about President Trump, highlighting the public's shifting attention toward health and lifestyle topics.
For older adults concerned about cognitive decline, the study offers a simple dietary intervention. However, experts caution that eggs should be part of a balanced diet, and that further research is needed to confirm the link in more diverse populations and to understand the long-term effects of egg consumption starting earlier in life.
