New and Consistent Data: Including Eggs as Part of a Balanced Diet is Associated with Reduced Risk of Alzheimer’s Disease

While Alzheimer’s Disease (AD) is a complex condition with many potential contributing factors, focusing on risk factors you can change, including physical activity and what you eat, are increasingly recognized as a critical piece of risk reduction [1]. Data from the Rush Memory and Aging Cohort showed, for the first time, that weekly consumption of eggs (more than one egg per week) was associated with a 47% reduction in the risk of Alzheimer’s dementia, a finding driven by dietary choline [2]. A new study published in The Journal of Nutrition provides even more evidence of the strong association between eating eggs and reduced risk of AD [3]. These studies are consistent with research across the lifespan which demonstrates that nutrients found in eggs are important to support brain health [4-7].

Data from The Adventist Health Study-2 (AHS-2) cohort, a health-conscious aging population, were used to evaluate the impact of egg consumption on the risk of AD [3]. Participants were grouped based on how often they ate eggs: never/rarely; 1-3 times/month; once/week; 2-4 times/week, or 5 or more times/week based on a food frequency questionnaire that captured visible egg consumption (e.g., boiled, scrambled, omelet). Total egg intake was estimated to account for all eggs, including those found in mixed dishes and baked foods.

During an average follow-up of 15.3 years, 2,858 out of 39,498 participants were diagnosed with AD. Notably, 32% of participants with AD did not eat eggs; this lack of egg consumption was linked to a significantly higher risk of AD incidence. The frequency of egg consumption was independently associated with reduced risk of AD, ranging from a 17% reduced risk for those consuming eggs 1-3 times/month to a 27% reduced risk for those consuming eggs 5 or more times/week, compared to no egg intake [3].

In both the AHS-2 and Rush Memory and Aging Cohort studies, the authors connect egg consumption and reduced risk of Alzheimer’s disease to the nutrient content of eggs [2, 3]. Eggs provide high-quality protein and contribute dietary components that can support brain health, including choline (25% DV), docosahexaenoic acid (DHA, 29 mg), and vitamin B₁₂ (20% DV) [2, 4, 8-10].

How many eggs is enough to reduce the risk of AD? The main message from the new AHS-2 study is that moderate consumption of eggs, as part of a healthy dietary pattern, is associated with reduced risk of AD. There is no magic number, but nutrient-rich eggs can play a key role in a healthy dietary pattern that meets recommended limits for saturated fat, sodium, and added sugars. The American Heart Association also recognizes the value of eggs for healthy aging adults and recommends, “…given the nutritional benefits and convenience of eggs, consumption of up to 2 eggs per day is acceptable within the context of a heart-healthy diet pattern [11].” 

The good news is that it is never too late to start eating healthy, and adding eggs to a diet rich in fruits, vegetables, and other whole nutrient-rich foods can help support health throughout the lifespan [12, 13].