PATTAYA, Thailand – Eggs are more than a source of protein. They also contain several nutrients involved in brain and nervous system function. A US study that followed nearly 40,000 people for up to 15 years found that those who ate eggs more than five times a week had up to a 27% lower risk of developing Alzheimer’s disease compared with those who rarely ate them.
The finding does not mean that eating eggs directly prevents Alzheimer’s disease. The research shows an association between eating habits and disease risk, while overall diet, exercise, sleep, cardiovascular health and other lifestyle factors can also affect long-term brain health.
Frequent egg consumption may be linked to brain health
Nutritionist Zhang Yuxi said the US study, which followed nearly 40,000 people for 15 years, found an interesting association between egg consumption and Alzheimer’s risk. People who ate eggs more than five times a week had about a 27% lower risk than those who rarely ate eggs.
One nutrient of particular interest is choline, which the body uses to produce certain neurotransmitters and which plays a role in nervous system function. Eggs also contain vitamin B12, vitamin D, selenium, iodine and other nutrients involved in normal bodily and brain functions.
However, the association between eating eggs and a lower risk of Alzheimer’s does not establish that eggs can directly prevent dementia. Researchers and health professionals therefore recommend looking at brain health as a whole rather than relying on any single food.
What goes well with eggs for breakfast?
People who enjoy eggs for breakfast can make their meals more varied by pairing them with whole grains, fruit and dairy products to provide a broader range of nutrients.
Getting enough high-quality protein is part of maintaining overall health. At the same time, people should eat sufficient vegetables, fruit and fibre-rich foods while limiting foods high in added sugar, saturated fat and excess calories. These choices can support cardiovascular health, which is closely linked to long-term brain health.
Do eggs every day really raise cholesterol?
Egg yolks and cholesterol remain a concern for many people, particularly those who eat eggs regularly. However, blood cholesterol levels are influenced by more than a single food. Overall eating patterns, genetics, body weight and individual health factors can all play a role.
For most people, eggs can be part of a balanced diet when eaten in appropriate amounts. The cooking method also matters. Boiled, steamed or soft-cooked eggs can reduce the need for added fats, while fried eggs or dishes prepared with butter and other high-fat ingredients can add considerably more calories and fat to a meal.
Brain health involves more than diet
Although the study makes eggs an interesting food from a brain-health perspective, maintaining healthy habits across several areas is more important. Experts recommend a varied diet containing quality protein, vegetables, fruit and whole grains, combined with regular physical activity.
Getting enough sleep, maintaining healthy blood sugar and blood pressure levels, looking after cardiovascular health and avoiding habits that can damage health are also important parts of supporting brain health over the long term.
Eating eggs more than five times a week may be associated with a lower risk of Alzheimer’s disease, according to the study, but it should not be interpreted as meaning that eating eggs will prevent Alzheimer’s. Further research is needed to better understand the relationship.
For everyday health, eggs can be enjoyed in appropriate amounts as part of a balanced diet, alongside regular exercise, sufficient sleep and other healthy habits. Long-term brain health depends on a combination of factors rather than a single food.
Note: The study found an association and did not establish that eggs can prevent or treat Alzheimer’s disease. People with existing health conditions or concerns about cholesterol should consult a doctor or dietitian about an appropriate amount of eggs for their individual needs.
