Study finds breakfast staple may cut Alzheimer’s risk by 27%

Eggs are already widely recommended by nutrition experts as a protein source, and recent research has also pointed to potential benefits tied to heart health, antioxidants and cancer-preventing properties. For healthy adults, many nutrition experts recommend seven eggs a week, or about one a day.

Now, research from California’s Loma Linda University, published in June 2026, reports that regular egg intake may reduce Alzheimer’s risk by as much as 27% in older adults. The study, titled “Egg Intake and the Incidence of Alzheimer’s Disease,” focused on adults age 65 and older and explored whether egg consumption was associated with lower odds of developing the disease.

Researchers examined 39,498 adults over a period of 15 years or more to better understand how diet may influence Alzheimer’s disease. Since eggs have already been associated with brain health, the team looked at how different levels of egg intake related to Alzheimer’s diagnoses over time. The results found that moderate consumption, defined as five eggs per week, was linked to the lowest rate of Alzheimer’s disease.

““In this health-conscious population, moderate egg consumption was associated with a significantly lower risk of Alzheimer’s disease,” the study concludes. “These findings suggest a potential neuroprotective benefit of nutrients found in eggs when consumed as part of a balanced diet.”

For the purposes of the study, eggs counted in a range of forms, including scrambled, fried and boiled, as well as eggs used in baked goods and other dishes.

Vandana Sheth, RDN, CDCES, FAND, a registered dietitian based in Los Angeles, California, said the findings point to benefits beyond protein alone. “What stands out to me about this study is that eggs may offer more than convenience and protein, especially when we think about healthy aging,” says Vandana Sheth, RDN, CDCES, FAND. “The yolk is where many of the brain-supportive nutrients live, including choline, which helps the body make acetylcholine, a neurotransmitter involved in memory and learning.”

Sheth also cautioned that the findings do not establish cause and effect. “This study does not prove that eggs prevent Alzheimer’s, but it does suggest they may be one helpful part of a brain-supportive eating pattern,” says Sheth. “Alzheimer’s risk is complex, and no single food works in isolation.”

She added that eggs contain other nutrients that may matter for cognitive health as well. “Eggs also provide lutein and zeaxanthin. These nutrients are often talked about for eye health, but they may also play a role in brain health by supporting the body’s defense against oxidative stress, one of the processes involved in cognitive aging,” adds Sheth.

The study is one piece of a broader effort to understand how dementia risk might be lowered or delayed, although research in the field has been slowed by recent federal funding cuts.

Even aside from the Alzheimer’s findings, eggs may offer practical benefits in everyday diets. Cutting back on red meat is known to support heart health, and using eggs as a daily protein source can help replace some red meat in meals. Sheth said that can be especially useful for older adults. “For many people, especially older adults, eggs can be an easy, affordable way to make meals more nourishing and satisfying,” Sheth explains. “Beyond brain health, eggs can be a practical way to add high-quality protein, vitamin B12, selenium, iodine, and other nutrients that support muscle maintenance, metabolism, immune health, and satiety.”