Regular Egg Consumption May Lower Risk of Memory Loss and Alzheimer’s, Study Finds

Islamabad (Kudrat News) — Eggs, long considered a staple of a healthy breakfast due to their rich content of protein, vitamin D, and choline, may offer another significant health benefit. A new study suggests that regular egg consumption could help reduce the risk of memory decline and Alzheimer’s disease.

According to research conducted in the United States, older adults who regularly consume eggs are less likely to develop Alzheimer’s disease, the most common form of dementia. The findings were published in the The Journal of Nutrition following a long-term study involving nearly 40,000 participants over a period of 15 years.

The study found that older adults who ate eggs five or more times per week had a 27 percent lower risk of developing Alzheimer’s disease compared to those who did not eat eggs at all.

Researchers also observed that individuals who consumed eggs two to four times per week experienced a 20 percent reduction in risk, while those who ate eggs only a few times per month or once a week still showed a 17 percent lower risk.

In contrast, participants who did not consume eggs were found to have the highest likelihood of developing Alzheimer’s disease.

Why Are Eggs Beneficial for Brain Health?

Medical experts say eggs contain several nutrients that support brain function and strengthen the nervous system. These include choline, vitamin B12, vitamin D, selenium, iodine, omega-3 fatty acids, and other vitamins associated with memory and cognitive health.

These nutrients work together to support brain performance and may help protect against age-related cognitive decline.

The study also noted that replacing eggs with other protein-rich foods such as nuts, seeds, and legumes can also provide positive health benefits and contribute to overall brain health.