Eating just one egg a week could lower your risk of Alzheimer’s disease, according to a new study in The Journal of Nutrition. Researchers followed over 1,000 older adults and found that those who ate eggs more often had a 47% lower risk of developing Alzheimer’s. Brain scans also showed they had less buildup of the proteins linked to the disease.

Experts believe nutrients in eggs — especially choline and omega-3 fatty acids — may play a key role. Choline supports memory and brain cell health, while omega-3s help reduce inflammation. Together, they may help keep the brain sharp as we age. Eggs are one of the best natural sources of both nutrients.

More research is needed, but dietitians say eggs can be a healthy part of your weekly meals. They’re quick to make, easy to digest, and packed with nutrients. If you like eggs, enjoy them regularly — your brain might thank you.

SOURCE:

Medical News Today, July 20, 2025