Eggs for Breakfast May Reduce Alzheimer’s Risk by a Quarter

Scientists from Loma Linda University analyzed data from nearly 40,000 participants in the Adventist Health Study-2. The participants were followed for an average of 15.3 years, with diagnoses confirmed through Medicare records.

The result: compared to those who ate eggs less than once per month, people who consumed them 1–3 times per month had a 17% lower risk of Alzheimer’s. At 4–6 times per week, the risk was 22% lower, and with near-daily consumption, 27% lower. The effect remained after adjusting for age, sex, education, smoking, physical activity, and overall diet.

The authors attribute the benefits to the high content of choline, lutein, zeaxanthin, and phospholipids in eggs. These substances are important for brain function and reducing inflammation.

An important note: part of the study was funded by the American Egg Board — an industry organization of egg producers. This should be taken into account when interpreting the results, although the authors state that the analysis was independent.

“Eggs are one of the richest sources of choline in the diet, and its deficiency is common among older adults,” the researchers note.

The study is observational, meaning it shows an association rather than a strict cause-and-effect relationship. Participants were mostly Adventists who lead generally healthy lifestyles. Nevertheless, the findings are consistent with other research on the neuroprotective properties of egg components.

If further independent studies confirm the result, eggs could become one of the simplest and most affordable foods to support brain health in old age.

The study was published in The Journal of Nutrition in 2026.

Sources: Jisoo Oh, Joan Sabaté et al. Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked with Medicare Data. The Journal of Nutrition, 2026. https://doi.org/10.1016/j.tjnut.2026.101541