09/09/2026
This study followed over 1,000 older adults for almost 7 years, tracking who developed Alzheimer’s and how often they ate eggs.
People eating eggs at least once a week had about half the rate of Alzheimer’s diagnosis compared to those eating less than one a month (HR 0.53, 95% CI 0.34–0.83). And it wasn’t just based on diagnoses. In a group of 578 participants who had brain autopsies, the same pattern showed up in actual brain tissue.
Part of the “why” seems to be choline, a brain-supporting nutrient eggs are one of the best sources of. It explained about 39% of the effect.
A few things worth knowing: this can’t prove eggs cause the lower risk, egg intake was roughly self-reported, and the group studied was specific — average age 81, mostly women, mostly carrying a gene linked to higher Alzheimer’s risk.
So it’s not “eat eggs to prevent Alzheimer’s”. It’s “in this study, more eggs tracked with less Alzheimer’s, and choline looks like part of why.” One study, not the final word.
Source: Pan et al., Journal of Nutrition, 2024.
This is general information about published research, not medical advice — speak with your own doctor about your individual health.
Follow for next week’s Research Wednesday. Drop a study you want me to dig into.
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