A recent observational study published in The Journal of Nutrition found an association between consuming more than one egg per week and a 47% reduced risk of developing Alzheimer's dementia in older adults, compared to those who rarely ate eggs.
Researchers tracked 1,024 older adults (average age of 81.4 years) in residential facilities in Illinois, over an average period of 6.7 years.
The study suggests the protective effect is largely due to choline, an essential nutrient abundant in egg yolks. Choline is vital for producing acetylcholine, a neurotransmitter crucial for memory and learning, levels of which are often low in people with cognitive decline.
The researchers found that increased dietary choline intake accounted for about 39% of the protective association seen with egg consumption. Furthermore, brain autopsies of deceased participants revealed that those who ate eggs regularly had less accumulation of the toxic proteins (amyloid plaques and tau tangles) linked to Alzheimer's disease.
Eggs also contain other brain-supporting nutrients like omega-3 fatty acids, lutein, vitamin B12, and folate, which may work together to protect brain health.
[Yongyi Pan et al., "Association of Egg Intake With Alzheimerβs Dementia Risk in Older Adults: The Rush Memory and Aging Project", The Journal of Nutrition, 2024, DOI: 10.1016/j.tjnut.2024.05.012]