Eating Eggs Can Reduce the Risk of Alzheimer’s, a Scientific Study Confirms
According to a study conducted by Rush University in Chicago, eating one egg per week may reduce the risk of Alzheimer’s disease by up to 47%. This protective effect is attributed primarily to choline, a nutrient essential for memory and overall brain health.
Editorial Staff • December 12, 2025
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A simple dietary habit could play an important role in preventing Alzheimer’s disease: eating just one egg per week. This is the conclusion of research carried out by Rush University in Chicago, which identified a strong association between regular egg consumption and a lower risk of dementia and neurodegenerative diseases.
Eggs and Alzheimer’s: The Role of Choline in Brain Health
Egg yolks are particularly rich in choline, a nutrient that is vital for the proper functioning of the nervous system and for the production of acetylcholine, a key neurotransmitter involved in memory and cognitive processes. According to the researchers, increasing dietary choline intake through eggs may represent a simple and effective strategy to help preserve cognitive function as we age.
The Study: A 47% Reduction in Alzheimer’s Risk
The study, published in the Journal of Nutrition, followed more than 1,000 older adults with no initial signs of dementia over a period of seven years. Results showed that participants who consumed at least one egg per week had a 47% lower risk of developing Alzheimer’s disease compared to those who ate fewer than one egg per month.
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