This Simple Food May Cut Alzheimer’s Risk by 47%

We’ve always stood by eggs.

While mainstream medicine spent decades demonizing them for their cholesterol content, we’ve maintained that eggs are one of nature’s most complete and affordable sources of nutrition.

And now?

The science is finally catching up.

A new study published in The Journal of Nutrition found that eating just one egg per week was associated with a 47% reduced risk of Alzheimer’s disease compared to eating eggs less than once per month.

Even more compelling, researchers examined brain autopsies from over 500 participants and found less buildup of Alzheimer’s-associated proteins in those who consumed eggs regularly.

This is no small finding, especially in a world where Alzheimer’s remains the most common—and most feared—form of dementia. And despite decades of research, we still don’t have a cure.

That’s why scientists are paying closer attention to preventive nutrition.

Specifically, they’re looking at how certain compounds in food might protect aging brains.

With eggs, there are two standout nutrients: choline and omega-3 fatty acids.

Choline plays a major role in brain function—it’s a building block for the neurotransmitter acetylcholine, which helps regulate memory and cognition. It also helps form the membranes that surround your brain cells.

And while your body makes a little choline on its own, it’s not enough. You have to get the rest from your diet—and eggs are the single best food source.

Then there are omega-3s—essential fats that reduce inflammation and support brain structure and signaling. Studies have shown that people with Alzheimer’s are more likely to be deficient in both choline and omega-3s.

Together, these nutrients may deliver a “1-2 punch” for brain health. In fact, researchers from the study believe that their synergistic effects could be the key reason behind the lower Alzheimer’s risk observed in egg eaters.

Now, does this mean you should eat eggs with abandon? Not necessarily. As always, moderation matters. This study focused on adults who consumed just one egg per week—not half a dozen per day.

And it’s worth noting that the study had some limitations. The follow-up period was relatively short (about 6.7 years), and the participants were all part of a specific U.S.-based cohort. So more research is needed to confirm these results across broader populations.

Still, the takeaway is clear: Eggs deserve a place on your plate.

Especially for older adults, they’re convenient, soft in texture, easy to digest, and packed with brain-boosting nutrients. And unlike many so-called “superfoods,” eggs are affordable and widely accessible.

So next time someone tells you eggs are bad for your heart or your health? Feel free to send them this article.

Because we’ve been pro-egg all along—and this latest study just reinforces that we were right to trust nature’s design.

To cracking open the truth,

Rachel Mace
Managing Editorial Director, e-Alert
with contributions from the research team

P.S. Fifty-five years later: the truth about eggs.

Sources:

Newman, T. (2025, July 20). Eating 1 egg per week linked to lower Alzheimer’s risk, study finds. Medicalnewstoday.com; Medical News Today. https://www.medicalnewstoday.com/articles/eating-1-egg-per-week-linked-to-lower-alzheimers-risk-study-finds#Limitations-and-future-research