Daijiworld Media Network - Washington

Washington, Jul 19: In a significant breakthrough in the fight against Alzheimer’s and age-related cognitive decline, a new study has revealed that consuming more than one egg per week may reduce the risk of developing Alzheimer’s dementia by nearly 50%.

Published in the Journal of Nutrition, the study titled “Association of Egg Intake with Alzheimer's Dementia Risk in Older Adults: The Rush Memory and Aging Project” followed over 1,000 adults with an average age of 81.4 years over a span of seven years. At the beginning of the study, none of the participants showed signs of dementia. By the end, 280 individuals had developed Alzheimer’s. However, those who regularly ate more than one egg per week were significantly less likely to be among them.

Researchers believe choline, a nutrient richly found in egg yolks, may be the key. While not a vitamin, choline functions like one—helping with brain development, reducing inflammation, supporting muscle function, and improving mental health. Although the body produces some choline naturally, most of it must come through diet. Other sources of choline include fish, poultry, milk, and dairy products.

In an additional analysis, brain autopsies of 578 deceased participants revealed that those who consumed more eggs had noticeably fewer amyloid plaques and neurofibrillary tangles—hallmark signs of Alzheimer’s disease.

The National Institute on Aging has long identified Alzheimer’s as the most common form of dementia, marked by progressive memory loss and cognitive dysfunction. The new findings offer hope and highlight how even simple dietary habits—like regular egg consumption—can potentially offer powerful protection against this debilitating disease.