Nutrition & Diet

Eating Eggs Regularly Linked to 27% Lower Alzheimer's Risk in Large Study

A large study from Loma Linda University tracked nearly 40,000 adults for over 15 years and found that eating eggs regularly is associated with a significantly lower risk of developing Alzheimer's disease. Adults 65 and older who ate at least five eggs per week had up to a 27% reduced risk. Even eating eggs just one to three times per month was linked to a 17% risk reduction. Researchers point to eggs' rich content of choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids as likely contributors to brain protection. The findings, published in the Journal of Nutrition, suggest that a simple, affordable dietary habit could meaningfully support long-term cognitive health.