Researchers Say Alzheimer’s May “Fear” This Common Food: Eating It 5 Times a Week Linked to 27% Lower Risk

A new long-term study is attracting major attention after researchers found that one everyday food may be linked to a significantly lower risk of Alzheimer’s disease. According to the study, people who ate eggs regularly — especially five or more times per week — showed a noticeably reduced risk of developing Alzheimer’s later in life. 

Alzheimer’s disease is one of the most common forms of dementia and can gradually affect memory, speech, behavior, and daily functioning. While there is still no cure, scientists continue searching for lifestyle and dietary habits that may help reduce the risk.

Study Followed Nearly 40,000 Older Adults for Over 15 Years

The research, published in The Journal of Nutrition, analyzed data from nearly 40,000 older adults participating in the Adventist Health Study-2 in the United States. Researchers followed participants for more than 15 years to examine links between egg consumption and Alzheimer’s disease risk.

Participants were divided into groups based on how often they ate eggs:

• Rarely or never
• 1–3 times per month
• Once per week
• 2–4 times per week
• 5 or more times per week

Researchers found that people who consumed eggs most frequently — five or more times weekly — had a 27% lower risk of Alzheimer’s compared to those who rarely ate eggs.

Why Eggs May Help Support Brain Health

Scientists believe several nutrients naturally found in eggs may help support cognitive function and brain health.

According to researchers, eggs contain:

• Choline
• DHA omega-3 fatty acids
• Vitamin B12
• Lutein
• Zeaxanthin
• Phospholipids

Choline is especially important because it helps produce acetylcholine — a neurotransmitter strongly involved in memory and learning. Previous studies have found lower levels of choline and DHA in the brains of people with Alzheimer’s disease.

Even Moderate Egg Consumption Showed Benefits

Interestingly, researchers found that even relatively modest egg intake appeared linked to lower risk.

Compared to people who rarely ate eggs:

• Eating eggs 1–3 times per month was associated with a 17% lower risk
• Eating eggs once weekly also showed a 17% reduction
• Eating eggs 2–4 times weekly was linked to a 20% lower risk

Researchers say this suggests moderate egg consumption may be part of a brain-healthy diet.

Experts Say Eggs Alone Are Not a “Magic Cure”

Despite the findings, scientists caution that the study was observational, meaning it cannot prove eggs directly prevent Alzheimer’s disease.

Health experts emphasize that overall lifestyle still matters most, including:

• Regular physical activity
• Healthy blood pressure control
• Not smoking
• Balanced nutrition
• Staying mentally and socially active

The UK’s NHS also notes that cardiovascular health and brain health are closely connected.

Researchers Continue Studying Brain-Healthy Diets

Scientists say the findings add to growing evidence that nutrition may influence cognitive aging and long-term brain health.

Researchers are now interested in exploring whether specific egg nutrients — especially choline and DHA — may play a direct role in protecting the aging brain.