Eating Eggs Can Reduce the Risk of Alzheimer’s, a Scientific Study Confirms

 Eating Eggs Can Reduce the Risk of Alzheimer’s, a Scientific Study Confirms

According to a study conducted by Rush University in Chicago, eating one egg per week may reduce the risk of Alzheimer’s disease by up to 47%. This protective effect is attributed primarily to choline, a nutrient essential for memory and overall brain health.
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Editorial Staff • December 12, 2025
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A simple dietary habit could play an important role in preventing Alzheimer’s disease: eating just one egg per week. This is the conclusion of research carried out by Rush University in Chicago, which identified a strong association between regular egg consumption and a lower risk of dementia and neurodegenerative diseases.
Eggs and Alzheimer’s: The Role of Choline in Brain Health

Egg yolks are particularly rich in choline, a nutrient that is vital for the proper functioning of the nervous system and for the production of acetylcholine, a key neurotransmitter involved in memory and cognitive processes. According to the researchers, increasing dietary choline intake through eggs may represent a simple and effective strategy to help preserve cognitive function as we age.
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The Study: A 47% Reduction in Alzheimer’s Risk

The study, published in the Journal of Nutrition, followed more than 1,000 older adults with no initial signs of dementia over a period of seven years. Results showed that participants who consumed at least one egg per week had a 47% lower risk of developing Alzheimer’s disease compared to those who ate fewer than one egg per month.
Fewer Beta-Amyloid Plaques and Pathological Markers

 

 

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Fewer Beta-Amyloid Plaques and Pathological Markers

Post-mortem analyses of participants’ brains revealed that individuals who regularly consumed eggs had lower levels of beta-amyloid plaques and neurofibrillary tangles, the two main pathological hallmarks of Alzheimer’s disease. Researchers estimated that approximately 40% of the protective effect observed was attributable to higher choline intake.

Choline and Omega-3s: A Neuroprotective Combination

In addition to choline, eggs also provide omega-3 fatty acids, which are known for their anti-inflammatory and neuroprotective properties. This combination of nutrients makes eggs a particularly valuable food for supporting long-term brain health and cognitive performance.

Experts’ Conclusions

“Our findings confirm that dietary choices can significantly influence cognitive health and the prevention of Alzheimer’s disease,” said Dr. Taylor Wallace, lead author of the study. “Even a simple habit, such as eating eggs at least once a week, may offer meaningful protection against cognitive decline.”

 

 Fewer Beta-Amyloid Plaques and Pathological Markers

Post-mortem analyses of participants’ brains revealed that individuals who regularly consumed eggs had lower levels of beta-amyloid plaques and neurofibrillary tangles, the two main pathological hallmarks of Alzheimer’s disease. Researchers estimated that approximately 40% of the protective effect observed was attributable to higher choline intake.
Choline and Omega-3s: A Neuroprotective Combination

In addition to choline, eggs also provide omega-3 fatty acids, which are known for their anti-inflammatory and neuroprotective properties. This combination of nutrients makes eggs a particularly valuable food for supporting long-term brain health and cognitive performance.
Experts’ Conclusions

“Our findings confirm that dietary choices can significantly influence cognitive health and the prevention of Alzheimer’s disease,” said Dr. Taylor Wallace, lead author of the study. “Even a simple habit, such as eating eggs at least once a week, may offer meaningful protection against cognitive decline.”