May 20, 2026
Eggs, long a popular American breakfast food, may have benefits for the brain as we age. A new study found that older Americans who included eggs in their diets reduced their risk of Alzheimer’s disease compared to their peers who rarely or never ate eggs.
For the study, researchers at Loma Linda University looked at nearly 40,000 men and women aged 65 and older who were part of a long-running study of aging, diet and health called the Adventist Health Study 2. Participants were Seventh Day Adventists, who generally follow a plant-based diet rich in whole grains, legumes, fruits, vegetables, and nuts, although many include eggs and dairy products in their diets. None had Alzheimer’s disease or serious memory problems at the study’s start.
Participants completed detailed dietary questionnaires, which included information on how often they typically ate eggs. The survey captured egg consumption in various forms, like scrambled, fried, or boiled, as well as “hidden” eggs included in baked goods and packaged foods. Participants were sorted into five groups reflecting how often they ate eggs: rarely or never, one to three times a month, once a week, two to four times per week, and five or more times per week.
Researchers followed them for an average of 15 years. During that time, Medicare records revealed that 2,858 had been given a diagnosis of Alzheimer’s disease.
Analysis revealed that those who ate eggs one to three times per month had a 17 percent decreased risk of Alzheimer’s, while those who ate eggs two to four times per week had a 20 percent decrease in risk. “Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s” by up to 27 percent, said Dr. Joan Sabaté, the study’s principal investigator and a professor at Loma Linda University School of Public Health.
The researchers considered other factors that could affect Alzheimer’s risk, including overall diet, lifestyle factors and medical conditions like diabetes. Egg consumption was independently tied to a lower risk of Alzheimer’s disease. The findings were published in The Journal of Nutrition. The study was funded in part by the American Egg Board, but the researchers say that the group did not have any say in study design.
Not so many years ago, nutrition experts advised against eating eggs because of concerns about high cholesterol and risks to heart health. But emerging research has shown that eggs can be part of a heart-healthy diet.
These latest findings suggest that eggs can be part of brain-healthy diet as well. Eggs are known to be a source of key nutrients that support brain health. They provide choline, a precursor to acetylcholine and phosphatidylcholine, both of which are critical for memory function. Eggs also contain antioxidants like lutein and zeaxanthin that are associated with improved cognitive performance, as well as omega-3 fatty acids and vitamin B12, which are critical for nerve function.
The team emphasized that eggs are not a miracle food. Rather, moderate egg consumption could be included as part of an overall balanced diet. “Research supports eggs as part of a healthy diet,” said study author Jisoo Oh. “Seventh-day Adventists do eat a healthier diet than the general public, and we want people to focus on overall health along with this knowledge about the benefit of eggs.”
By ALZinfo.org, The Alzheimer’s Information Site. Reviewed by Eric Schmidt, PhD, of The Fisher Center lab at The Rockefeller University.
Source: Jisoo Oh, Keiji Oda, Gabriela Chriac, et al: “Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked with Medicare Data.” The Journal of Nutrition, April 17, 2026
