Regular Egg Consumption Linked to Lower Alzheimer's Risk, Study Reveals Figures

Eggs, a long-time favourite breakfast staple, have once again come under scrutiny. A recent study has found that regular egg consumption is linked to a lower risk of Alzheimer’s disease. Citing Women’s Health (27 May 2026), the study published in The Journal of Nutrition revealed that those consuming eggs more than five times a week had up to a 27% lower risk of Alzheimer’s compared to those who rarely or never ate them. However, experts stress that eggs are not a ‘cure’ for preventing Alzheimer’s. Egg consumption should be viewed as part of an overall healthy lifestyle. “The key takeaway is that moderate egg consumption as part of a healthy diet supports brain health and is associated with a lower risk of Alzheimer’s,” said lead study author DrPH Jisoo Oh from Loma Linda University School of Public Health. Over a 15-year observation period, 2,858 participants were diagnosed with Alzheimer’s. Analysis showed participants who ate eggs one to three times a month had a 17% lower risk of Alzheimer’s compared to non-consumers. The risk decreased to 20% lower for those consuming eggs two to four times a week. Those consuming eggs more than five times a week had up to a 27% lower risk. However, experts suspect these benefits are linked to the various nutrients found in eggs. According to Oh, eggs contain choline, omega-3 fatty acids, lutein, zeaxanthin, and vitamin B12, all crucial for brain health. “These nutrients support memory function, neurotransmitter activity, and help protect the body from oxidative stress and inflammation,” she explained. Neurologist Dr Clifford Segil of Providence Saint John’s Health Center also highlighted the protein content in eggs.