Researchers at Loma Linda University Health report that eating eggs may be linked to a lower risk of developing Alzheimer’s disease in adults age 65 and older. Their findings suggest that regular egg consumption could play a role in supporting long-term brain health. Loma Linda University Adventist Health Sciences Center. “Eating eggs could cut Alzheimer’s risk by 27%.” https://www.sciencedaily.com/releases/2026/05/260506225214.htm (accessed May 7, 2026).
Eggs are a rich source of nutrients relevant to brain health. They provide choline, a precursor to acetylcholine and phosphatidylcholine, both of which are critical for memory and synaptic function [11]. Eggs also contain lutein and zeaxanthin-carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress [9,11]. Other key nutrients in eggs include high-quality protein rich in tryptophan (a serotonin precursor involved in mood regulation, cognition, and melatonin synthesis) and DHA [21], an omega-3 (n–3) fatty acid important for synaptic plasticity, neurogenesis, and neuronal membrane integrity [9,11,21]. Emerging evidence also highlights the role of egg-derived tryptophan peptides in enhancing attention, reducing stress reactivity, and improving executive function in older adults [11]. These nutrients may act synergistically to support cognitive resilience and mitigate neurodegenerative processes. Notably, deficiencies in choline and DHA have been documented in the brains of individuals with Alzheimer’s disease [21,22]. Jisoo Oh, Keiji Oda, Gabriela Chiriac, Gary E Fraser, Rawiwan Sirirat, Joan Sabaté. Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked with Medicare Data. The Journal of Nutrition, 2026; 101541 DOI: 10.1016/j.tjnut.2026.101541
It’s funny to note most of my posts about eggs were rants about the cost.
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