1. Egg consumption was linked with lower Alzheimer’s dementia risk
A large observational study published in The Journal of Nutrition looked at 1,024 older adults without dementia and tracked their diets and brain health for about 6.7 years. It found that:
People who ate more than one egg per week had about a 47 % lower risk of developing Alzheimer’s dementia compared with those who ate eggs less than once per month (hazard ratio ~0.53). ScienceDirect
2. Brain autopsies showed less Alzheimer’s pathology
Among a subgroup of 578 participants who later died and had brain autopsies, those who ate eggs more often had less Alzheimer’s-related pathology in the brain (lower levels of amyloid plaques and neurofibrillary tangles). ScienceDirect+1
3. Choline explained part of the benefit
Choline — a nutrient abundant in egg yolks and important for brain cell function and neurotransmitter production — accounted for about 39 % of the association between egg intake and reduced dementia risk. ScienceDirect
4. Other nutrients might contribute too
Eggs also provide omega-3 fatty acids, lutein, vitamin B12, and protein, all of which have been associated in some research with supporting brain health. Feedstuffs
