16/01/2026
A groundbreaking new study has revealed that eating just one or more eggs per week can significantly reduce the risk of developing Alzheimer’s disease — by nearly 47%.
Researchers found that eggs are rich in choline, an essential nutrient that supports brain health, strengthens memory, and helps build cell membranes. Choline is a key ingredient for producing acetylcholine, a neurotransmitter involved in learning and focus. Lower levels of this compound have long been linked to cognitive decline.
While no food can guarantee protection from Alzheimer’s, this discovery highlights how small dietary choices can have profound effects on long-term mental health. One humble egg may hold part of the answer to keeping our memories alive — a simple breakfast with extraordinary potential.
[Pan, Y., Wallace, T. C., Kroska, T., Bennett, D. A., Agarwal, P., et Chung, M. (2025). Association of egg intake with Alzheimer’s dementia risk in older adults: The Rush Memory and Aging Project. The Journal of Nutrition]