One egg per week: A potential ally in reducing Alzheimer’s risk

Preventing neurodegenerative diseases, particularly Alzheimer’s disease, is a major challenge for modern healthcare systems. Among the factors studied for prevention, diet plays a central role. Recent research suggests that moderate egg consumption could have beneficial effects on cognitive health, potentially lowering the risk of developing Alzheimer’s disease.

Nutritional Benefits of Eggs

Eggs are rich in essential nutrients, including choline, high-quality proteins, B vitamins, vitamin D, and antioxidants such as lutein and zeaxanthin. Choline, in particular, is crucial for the synthesis of acetylcholine, a neurotransmitter involved in memory and communication between neurons. Adequate acetylcholine levels are associated with better cognitive performance and a slower neuronal decline observed in Alzheimer’s patients.

Epidemiological Study Findings

A recent epidemiological study published in the Journal of Alzheimer’s Disease followed several thousand adults over ten years. Researchers found that participants who consumed an average of one egg per week had a lower risk of cognitive decline and Alzheimer’s disease compared to those who did not consume eggs. The protective effects were especially pronounced among individuals with an overall balanced diet rich in vegetables, fruits, and healthy fats.

These findings align with other studies showing that moderate egg consumption does not significantly increase cardiovascular risk, contrary to previous concerns about cholesterol. Therefore, including one egg per week seems to provide an ideal compromise: essential nutrients without added cardiac risk.

Possible Biological Mechanisms

Scientists propose several hypotheses to explain the potential protective effect of eggs:

• Role of choline: Supporting acetylcholine production, essential for memory and learning.
• Antioxidant action: Carotenoids such as lutein and zeaxanthin reduce oxidative stress in the brain, a known factor in cerebral aging.
• Neuronal membrane protection: Phospholipids in eggs help maintain membrane fluidity and stability, promoting synaptic transmission.

Practical Recommendations

Nutrition and neurology experts emphasize that this is not a miracle cure, but a complementary preventive approach. Including one egg per week can be part of a Mediterranean or balanced diet, combining vegetables, fruits, legumes, whole grains, and unsaturated fats to maximize cognitive protection.

Conclusion

In conclusion, consuming one egg per week may represent a simple yet effective step to support brain health and reduce the risk of Alzheimer’s disease. When combined with a healthy lifestyle—regular physical activity, adequate sleep, cognitive stimulation, and stress management—this dietary strategy could help delay the onset of symptoms and preserve the quality of life in older adults.