Higher egg intake associated with reduced dementia risk,
Sunny-side up, poached on toast or soft-boiled with soldiers for dipping – eggs have long held a starring role in the classic British breakfast.
They’re quick, comforting and packed with protein, along with nutrients such as choline and vitamin D that are linked to brain and bone health.
Now, a new study from researchers at Loma Linda University in California, US, suggests there may be another reason to include them in the diet. Regular egg consumption has been associated with a lower risk of Alzheimer’s disease, the most common form of dementia.
Researchers observed a graded pattern, with higher egg intake linked to progressively lower risk of the disease.
Older adults who ate eggs around five or more times a week were up to 27 per cent less likely to develop Alzheimer’s disease over a 15-year follow-up compared with those who rarely or never ate them.
Those eating eggs two to four times a week had around a 20 per cent lower risk, while even modest intake – such as once a week or a few times a month – was associated with around a 17 per cent reduction.
The findings come from a large, long-term study of nearly 40,000 adults drawn from the Adventist Health Study-2, a US cohort of predominantly health-conscious Seventh-day Adventists followed over time.
Over the study period, 2,858 participants developed Alzheimer’s disease.
Eggs have long held a starring role in British breakfasts and are a great protein source
Published in The Journal of Nutrition, the research found that those who never ate eggs had the highest risk overall.
A separate analysis suggested that avoiding eggs entirely was associated with a 22 per cent higher risk compared with eating around one egg per week.
Researchers say eggs contain several nutrients thought to support brain health, including choline, vitamin B12, vitamin D, selenium, iodine and omega-3 fats, along with B vitamins linked to memory and nerve function.
They suggest these nutrients may work together to support cognitive function, although the exact mechanisms remain unclear.
The study also tested dietary substitutions, finding that replacing eggs with other protein-rich foods such as nuts, seeds or legumes showed similar patterns of association, suggesting overall dietary patterns may be important.
However, the authors stress the findings do not show that eggs prevent Alzheimer’s disease.
As an observational study, it can only identify associations, not prove cause and effect. Other lifestyle or dietary differences may still be influencing the results.
They also note the population was unusually health-conscious, with low rates of smoking and alcohol use, which may limit how widely the findings apply.
Alzheimer’s cases were identified using Medicare health records and diagnostic codes, strengthening reliability but not removing uncertainty entirely.
Previous research on diet and dementia risk has been mixed, with some studies suggesting potential cognitive benefits from egg consumption and others finding little or no effect.
There has also been a shift in thinking around cholesterol in eggs. While older advice often recommended limiting intake, more recent research suggests dietary cholesterol has less impact on blood cholesterol than previously believed, with saturated fat playing a greater role.
Experts now generally consider eggs safe as part of a balanced diet, with any concerns often relating more to how they are cooked or what they are eaten with.
