New Study Finds a Relationship Between Eating Eggs and Reduced Risk of Alzheimer’s Dementia

Key Takeaways:  

• The new study published in The Journal of Nutrition involving community-dwelling older adults in the United States, without apparent dementia, from the Rush Memory and Aging Project cohort, reported that weekly consumption of eggs (more than one egg per week) was associated with a 47% reduction in risk of developing Alzheimer’s dementia.¹   
• Dietary choline was the main driver of the relationship between eggs and lower risk of Alzheimer’s dementia — accounting for 39% of the association.¹   
• This is the first time a research study suggests an association between consuming eggs and Alzheimer’s dementia risk, and while this study doesn’t establish cause-and-effect (Alzheimer’s is a complex condition), these data highlight the potential of simple dietary interventions in supporting normal brain health.   
• These findings support that eggs are an important part of a healthy dietary pattern for the aging population. 

At a time where 1 in 10 Americans aged 45+ are currently dealing with subjective cognitive decline, there is growing interest in nutrition’s role in overall brain health.³ This important finding could not have come at a more important time. By 2030, the number of people 65 and older with Alzheimer’s disease may grow to a projected 12.7 million.⁴  

A groundbreaking study recently published in The Journal of Nutrition, involving community-dwelling older adults in the United States, without apparent dementia, from the Rush Memory and Aging Project cohort, reported that weekly consumption of eggs (more than one egg per week) was associated with a 47% reduction in risk of developing Alzheimer’s dementia.^1* The study included 1,024 older adults with an average age of 81.4 years.¹ Participants’ dietary habits were self-reported and other dietary factors were accounted for as part of the analysis.¹ Over an average follow-up period of 6.7 years, 280 participants (27.3%) in the study were diagnosed with Alzheimer’s dementia.¹  

Researchers reported that dietary choline was the main driver of the relationship between eggs and lower risk of Alzheimer’s dementia — accounting for 39% of the association.¹ Whole eggs, with most of their nutrients found in the egg yolk, are one of the most concentrated food sources of choline in the American diet and contribute other nutrients known for supporting brain health, including the omega-3 fatty acid DHA and lutein.^6,7 One large egg contains 150 milligrams of choline, providing 25% of the recommended daily value. 

This research builds on a previous study, which found even limited egg consumption (approximately one egg per week) was linked to a slower rate of memory decline compared to those who did not consume eggs.⁸ This is the first time a research study suggests an association between eating eggs and Alzheimer’s dementia risk, and it highlights the potential of simple dietary interventions in supporting normal brain health. 

 While these results are encouraging, there are limitations to consider. Alzheimer’s dementia is a complex disorder. These data show an association with reduced risk of Alzheimer’s dementia, but do not establish cause-effect. This study relied on self-reported dietary data from the participants, which could have included inherent errors. Further research is needed to confirm these relationships in other diverse populations. 

For more information about how eggs can support brain health at every age and stage, check out this article to learn more. 

* This research study was supported in part by funds from the American Egg Board’s Egg Nutrition Center.