Eating One Egg a Week May Reduce the Risk of Alzheimer’s Disease

23rd July 2025

2 minutes read

Eating One Egg a Week May Reduce the Risk of Alzheimer’s Disease

Alzheimer’s disease is one of the most feared neurodegenerative disorders worldwide. It primarily affects older adults, leading to a gradual decline in memory, cognitive ability, and independence. In the absence of a cure, prevention becomes a major focus.

In this context, nutrition plays a vital role. Among recently studied foods for their potential brain-protective properties, the egg — a simple yet nutrient-dense item — is gaining renewed scientific interest. According to a recent study, eating just one egg per week could be linked to a lower risk of developing Alzheimer’s.

The Egg: A Nutrient Powerhouse for the Brain

Eggs contain several key nutrients that support cognitive function:

Choline, found mostly in the yolk, is vital for synthesizing acetylcholine — a neurotransmitter involved in memory and learning.
Antioxidants, such as lutein and zeaxanthin, help protect brain cells from oxidative stress, a factor contributing to neurodegeneration.
High-quality protein, which provides essential amino acids for cellular repair and brain function.

Choline: A Natural Shield Against Cognitive Decline

Multiple studies have established a link between higher choline intake and improved cognitive performance, especially in older adults. Conversely, choline deficiency has been associated with a higher risk of memory loss and neurological disorders.

A single medium egg contains about 25% of the recommended daily intake of choline, making it an efficient way to support long-term brain health.

Eggs and the Cholesterol Myth

For years, eggs were criticized due to their cholesterol content. However, current evidence shows that, for healthy individuals, moderate egg consumption does not significantly impact heart disease risk. In fact, eggs may help combat chronic inflammation — a shared risk factor for heart disease and Alzheimer’s alike.

Why One Egg Per Week?

The study, which followed thousands of participants over 60 years old, observed that those who consumed about one egg per week had a lower risk of developing dementia symptoms compared to non-consumers. Interestingly, eating more than that didn’t show stronger effects, suggesting that moderation may be key.

The idea that such a simple and affordable food could help prevent a complex disease like Alzheimer’s is both exciting and promising. While eggs alone won’t prevent cognitive decline, incorporating one egg per week into a balanced diet rich in vegetables, omega-3s, whole grains, and healthy fats can contribute to a broader preventive approach to brain health.