A large new study published in The Journal of Nutrition in May 2026 has found that people who eat eggs at least five times a week may have up to 27% lower risk of developing Alzheimer’s disease compared to those who rarely or never eat them. The findings add to a growing body of evidence suggesting that what we eat plays a profound role in long-term brain health.
What the Study Found
Researchers at Loma Linda University Health in California analyzed data from more than 39,400 participants in the Adventist Health Study-2, a large cohort of predominantly Seventh-day Adventists known for their diverse dietary patterns. Dietary habits were linked to Medicare claims to assess Alzheimer’s disease diagnoses over time.
The results showed a clear dose-dependent relationship between egg consumption and reduced Alzheimer’s risk:
- Eating eggs 1–3 times per month was associated with a 17% lower risk
- Eating eggs 2–4 times per week was linked to a 20% lower risk
- Eating eggs 5 or more times per week was associated with a 27% lower risk
Lead researcher Jisoo Oh, DrPH, MPH, noted that “moderate consumption, such as a few times per week, appears reasonable and potentially beneficial, especially when part of an overall healthy dietary pattern.”
Why Eggs May Protect the Brain
Eggs are among the most nutrient-dense foods available, and several of their components have well-established links to neurological health.
Choline: The Overlooked Brain Nutrient
One of the most compelling mechanisms is choline, a nutrient found abundantly in egg yolks. Choline is a precursor to acetylcholine, a neurotransmitter central to memory formation and cognitive function. Acetylcholine deficiency is a hallmark of Alzheimer’s disease, and most current Alzheimer’s medications work by preventing its breakdown.
A separate 2025 study in The Journal of Nutrition — following nearly 1,000 older adults for roughly 7.67 years — found that consuming approximately 350 mg of dietary choline per day was associated with a 40–51% reduced rate of Alzheimer’s disease diagnosis compared to the lowest intake levels. A single large egg provides about 147 mg of choline, making eggs one of the most efficient choline sources in the diet.
Despite its importance, research suggests that most Americans consume well below the adequate intake of 425–550 mg of choline per day, and eggs are one of the few common foods that can meaningfully close that gap.
Lutein and Zeaxanthin: Antioxidants That Reach the Brain
Egg yolks are also rich in lutein and zeaxanthin, carotenoid antioxidants that accumulate in neural tissue and have been shown to reduce oxidative stress in the brain. Studies have found higher lutein levels in the brain are associated with better cognitive performance in older adults. Unlike plant-based sources, the lutein in eggs is highly bioavailable due to the presence of dietary fat in the yolk.
DHA Omega-3 Fatty Acids
Eggs — particularly those from pasture-raised or omega-3 enriched hens — contain docosahexaenoic acid (DHA), an omega-3 fatty acid that is a key structural component of brain cell membranes. DHA supports neuronal communication and has anti-inflammatory properties that may help protect against the neuroinflammation implicated in Alzheimer’s progression.
Vitamin B12 and Homocysteine Reduction
Eggs are one of the better dietary sources of vitamin B12, which the body uses alongside folate to regulate homocysteine levels. Elevated homocysteine is an established risk factor for cognitive decline and dementia. Keeping B12 levels adequate — especially in older adults, who absorb it less efficiently — supports healthy neurological function over time.
Important Caveats
Researchers and nutrition experts stress several important limitations of the new study. Because the research is observational, it cannot prove that eating eggs directly causes a lower risk of Alzheimer’s — only that the two are associated.
Registered dietitian Michelle Routhenstein pointed out that the Adventist Health Study cohort is not representative of the general population. Participants “smoke less, drink less, eat more plants, and have lower baseline rates of obesity, diabetes, and cardiovascular disease than the average American,” she noted — factors that independently protect brain health and could confound the results.
Additionally, dietary habits were recorded only at the study’s start, so changes in eating patterns over time were not captured. The study also received investigator-initiated grant support from the American Egg Board, which some researchers flag as a potential conflict of interest, though the study design appears methodologically sound.
How Many Eggs Is Too Many?
For years, eggs were considered a cardiovascular risk factor due to their cholesterol content. However, current research has largely rehabilitated eggs’ reputation. Major dietary guidelines no longer set a specific cholesterol limit, and most healthy adults can consume eggs daily without significant impact on blood cholesterol or heart disease risk. People with diabetes or certain metabolic conditions should consult their healthcare provider for personalized guidance.
The 2020–2025 U.S. Dietary Guidelines include eggs as part of a healthy protein pattern, and the American Heart Association considers eggs acceptable within an otherwise heart-healthy diet.
Eggs as Part of a Brain-Healthy Diet
No single food prevents Alzheimer’s disease, and the scientific consensus is that brain health depends on the entire dietary pattern rather than any one nutrient. Research on the MIND diet — a hybrid of the Mediterranean and DASH diets specifically designed for brain health — suggests that whole-foods eating patterns rich in vegetables, legumes, whole grains, fish, and moderate amounts of eggs and poultry are associated with meaningfully slower cognitive decline over time.
Rather than treating eggs as a standalone solution, researchers suggest incorporating them as part of a diverse, minimally processed diet alongside regular physical activity, quality sleep, and social engagement — all of which have independent evidence supporting cognitive resilience.
The Bottom Line
The emerging picture from nutritional neuroscience is that eggs — long underappreciated in brain health conversations — may earn a more central role. Their dense supply of choline, lutein, DHA, and B12 positions them as one of the more complete dietary supports for long-term cognitive function. While the new Loma Linda study cannot establish causation, it joins a consistent body of evidence pointing in the same direction: moderate, regular egg consumption as part of a balanced diet appears to be good for the brain.
If you are looking to support your cognitive health through nutrition, consulting a registered dietitian or your healthcare provider is the best first step to building a plan that works for your individual needs.
Disclosure: This content is for informational purposes only and is not medical advice. Always consult a qualified healthcare provider before making changes to your health regimen.