• Consuming more than one egg per week may reduce the risk of Alzheimer's disease by up to 47%, according to a study published in The Journal of Nutrition.
• Choline, an essential nutrient found in eggs, is believed to play a significant role in mediating the beneficial effects of egg consumption on Alzheimer's risk.
• The positive correlation between egg consumption and reduced Alzheimer's risk was more pronounced in individuals who did not already follow a Mediterranean diet.

Recent studies have explored the potential link between dietary habits, specifically egg consumption, and the risk of developing Alzheimer's disease. Researchers have found that individuals who consume eggs regularly, particularly more than one egg per week, may experience a reduced risk of developing Alzheimer's, the most common form of dementia. The studies suggest that nutrients present in eggs, such as choline, omega-3 fatty acids, and lutein, contribute to brain health and may offer protection against cognitive decline. The findings also indicate that the benefits of egg consumption may be more pronounced in individuals who do not adhere to a Mediterranean diet, which is already known for its cognitive health benefits.

• What: Studies indicate that consuming eggs regularly may lower the risk of developing Alzheimer's disease.
• Who: Researchers from the Journal of Nutrition, Frontiers in Nutrition, and other studies, involving over 1,000 participants in some studies.
• When: Studies published in 2022 and later. The US study followed participants for roughly six years.
• Where: Research conducted primarily in the United States and the United Kingdom.

The consistent finding across multiple studies suggests a potential benefit of regular egg consumption in reducing the risk of Alzheimer's disease. This benefit is attributed to the nutrients found in eggs, particularly choline, omega-3 fatty acids, and lutein, which are known to support brain health. However, the studies also highlight the importance of a balanced diet and other lifestyle factors in mitigating dementia risk. It's important to note that while the studies indicate an association, they do not establish a direct causal relationship between egg consumption and Alzheimer's prevention. Further research is needed to fully understand the mechanisms involved and confirm these findings across diverse populations.

"Emerging evidence suggests that frequent egg consumption may improve cognitive performance on verbal tests, but whether consumption influences the risk of Alzheimer's dementia and AD is unknown."

"These findings suggest that frequent egg consumption is associated with a lower risk of Alzheimer's dementia and AD pathology, and the association with Alzheimer's dementia is partially mediated through dietary choline."

"Eggs are one of the few commonly consumed foods that are naturally rich in choline, a nutrient that we are researching to further understand its role in supporting both cognitive development in infants and young children and maintenance during the aging process."

The available evidence suggests that incorporating eggs into one's diet regularly may contribute to reducing the risk of Alzheimer's disease, particularly in individuals who do not already follow a Mediterranean diet. The nutrients present in eggs, especially choline, are believed to play a crucial role in this potential benefit. However, it's essential to consider these findings within the context of a balanced diet and healthy lifestyle choices, as well as to acknowledge the need for further research to establish a definitive causal relationship.