A large prospective study following 1,024 adults over 12 years found that those consuming at least one egg per week had significantly lower rates of Alzheimer's disease than those rarely or never eating eggs. The researchers identified lutein, zeaxanthin, and choline as the likely active compounds, with choline in particular playing a documented role in acetylcholine synthesis, a neurotransmitter that declines significantly in Alzheimer's disease.
The findings add to a growing body of evidence suggesting that dietary modification can meaningfully influence dementia risk, though researchers caution that observational studies cannot prove causation. Egg consumption was self-reported, and participants who eat eggs regularly may differ from non-consumers in other health behaviors. A randomized controlled trial targeting dietary choline specifically is now in planning phases at three US universities.
