A single egg a week could be a powerful ally in protecting your brain as you age, according to groundbreaking research published in The Journal of Nutrition. In a study tracking over 1,000 older adults, scientists discovered that those who ate eggs at least once a week had a remarkable 47% lower risk of developing Alzheimer’s disease compared to those who rarely ate them. Even more compelling, brain autopsies of regular egg-eaters revealed less buildup of toxic proteins commonly linked to Alzheimer’s, suggesting real biological effects.
Eggs pack a potent combination of choline and omega-3 fatty acids two nutrients essential for healthy brain function. Choline is vital for making acetylcholine, a neurotransmitter critical to memory, learning, and gene expression linked to cognition. Meanwhile, omega-3s provide anti-inflammatory and neuroprotective benefits, long celebrated for supporting brain resilience. Together, these nutrients may act in synergy, reinforcing the brain’s natural defenses and reducing the risk of age-related decline.
While researchers caution that no single food guarantees protection against dementia, adding just one egg a week could be an easy and effective way to support cognitive health. This simple dietary tweak offers a low-cost, accessible strategy for aging brains, especially for those looking to keep their minds sharp in later life. The evidence is promising: eggs might not be a cure-all, but they’re proving to be a brain-smart choice.
Source: Yongyi Pan et al, “Association of Egg Intake With Alzheimer’s Dementia Risk in Older Adults: The Rush Memory and Aging Project.” The Journal of Nutrition (2025).
