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New study links egg consumption to reduced risk of Alzheimer’s disease 

A recent Tufts University study found that eating one or more eggs per week is correlated with a 47% reduced risk of Alzheimer’s disease.1  As part of the Rush Memory and Aging Project, researchers followed more than 1,000 people in retirement communities. Over six years, seniors with an average age of 81 recorded their dietary intake and underwent annual diagnosis assessments for Alzheimer’s disease.

The study found that the participants who ate an egg or more every week were less likely to be diagnosed with Alzheimer’s disease.</em> 

The study found that the participants who ate an egg or more every week were less likely to be diagnosed with Alzheimer’s disease. These results are similar to those of a cohort study in Finland that reported that individuals with a high egg consumption had better cognitive function than those with low egg intake.2

 Researchers credit choline—a vital nutrient found in whole eggs—as a key factor of the findings. Along with the omega-3 fatty acids and lutein, also found in eggs, choline has been shown to promote brain health and, in this case, is linked to a reduced risk of Alzheimer’s disease.  

Brain health is a priority for older adults 

More than 750,000 Canadians currently live with Alzheimer’s disease.3 That number is expected to rise as our population continues to age.2  

In an effort to improve the health outcomes of this large segment of the population, many researchers are exploring the connection between diet and brain health. The choline found in eggs plays a key role in forming acetylcholine, a neurotransmitter essential for learning and memory.4 As we age, the levels of acetylcholine naturally decline, potentially leading to cognitive decline and memory issues.5 Advancing our understanding of steps and tools that can help reduce the risk of Alzheimer’s disease is an important area of research to support the health of Canada’s population.  

<em>Eggs are a source of 13 essential vitamins and nutrients, including high-quality protein.</em> 

Funding for the Tufts study was provided through our research partner, the Egg Nutrition Center. We’re proud to support this work as part of our commitment to exploring the versatility of whole eggs as a practical dietary intervention strategy for older adults.  

So, whether you enjoy them scrambled, poached or in a frittata, including eggs in your diet is a simple, smart choice that supports brain health.  

Curious to learn more about this research? Check out our research summary to take a deeper dive into the results. 

1 Pan, Y., Wallace, T. C., Kroska, T., Bennett, D. A., Agarwal, P., et Chung, M. (2024). Association of egg intake with Alzheimer’s dementia risk in older adults: The Rush Memory and Aging Project. The Journal of Nutrition. 

2 M.P. Ylilauri, S. Voutilainen, E. Lönnroos, J. Mursu, H.E. Virtanen, T.T. Koskinen, et al. (2017). Association of dietary cholesterol and egg intakes with the risk of incident dementia or Alzheimer disease: the Kuopio ischaemic Heart Disease Risk Factor Study 1,2, Am. J. Clin. Nutr. 105 (2) (2017) 476–484. https://doi.org/10.3945/ajcn.116.146753 

3 Alzheimer’s Society of Canada. (2025). Dementia numbers in Canada. https://alzheimer.ca/en/about-dementia/what-dementia/dementia-numbers-canada 

4 Zeisel, S. H., et da Costa, K.-A. (2009). Choline : An essential nutrient for public health. Nutrition Reviews, 67(11), 615–623. https://doi.org/10.1111/j.1753-4887.2009.00246.x 

5 Schliebs, R., & Arendt, T. (2011). The cholinergic system in aging and Alzheimer’s disease. Behavioural Brain Research, 221(2), 555–563. https://doi.org/10.1016/j.bbr.2010.11.058