Egg consumption linked to lower risk of memory decline

Eggs commonly considered an essential part of breakfast are rich in protein, vitamin D and choline—nutrients beneficial for the brain and bones. A new medical study has now added another major reason to include them in daily diet.

According to research conducted in the United States, regularly consuming eggs may significantly reduce the risk of dementia, the most common form of memory loss including Alzheimer’s disease. The long-term study conducted on around 40,000 people over 15 years has been published in The Journal of Nutrition.

The research found that older adults who ate eggs five or more times a week had a 27% lower risk of developing Alzheimer’s disease compared to those who did not consume eggs. Those who ate eggs 2 to 4 times a week showed a 20% lower risk while even those who ate eggs a few times a month or once a week had a 17% reduced risk.

In contrast, individuals who did not consume eggs at all 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 strengthen brain function and the nervous system. These include choline, vitamin B12, vitamin D, selenium, iodine, omega-3 fatty acids and other memory-supporting vitamins.

Together, these nutrients help support cognitive abilities. The study also observed that replacing eggs with other protein-rich foods such as nuts, seeds or lentils can also have positive effects on overall health.