Boost Your Brain With Breakfast: Eggs May Help Prevent Alzheimer’s, Study Shows

Last Updated:July 20, 2025, 17:41 IST

A study has revealed that including eggs in your breakfast can boost overall brain function and drastically lower the chance of Alzheimer’s disease by about 50 per cent.

Researchers have discovered a surprising link between brain health and a popular breakfast dish that may upend your morning routine in the greatest manner imaginable. According to a recent study, eating eggs for breakfast every day might boost overall brain function and drastically lower the chance of Alzheimer’s disease by about 50 per cent.

The study ‘Association of Egg Intake with Alzheimer’s Dementia Risk in Older Adults: The Rush Memory and Ageing Project’ monitored 1,024 persons (average age: 81.4 per cent) for more than seven years, all of whom initially reported not having dementia. A reduced risk was discovered for those who ate more than one egg each week. There were fewer Alzheimer-related markers found in brain autopsies as well.

Based on the unique data gathered from their research population, the study, published in the Journal of Nutrition, indicates that eating more than one egg per week may dramatically lower the incidence of Alzheimer’s Disease in elderly people.

A total of 280 patients developed Alzheimer’s disease by the time the trial ended. However, the risk was about 50 per cent lower for those who ate more than one egg per week than for those who ate fewer. Additionally, the protective benefits went beyond memory tests to include real biological indicators of Alzheimer’s disease in the brain.

Eggs: A Brain-Boosting Powerhouse

Eggs contain choline, a vital ingredient that aids in the synthesis of acetylcholine, a neurotransmitter responsible for memory and learning. Egg yolks also contain lutein, a substance with antioxidant qualities that protect brain cells from inflammation and oxidative damage.

Animal-based sources of choline include eggs, particularly the yolk, fish (such as tuna and salmon), turkey or chicken, and dairy products, including milk. Although foods including broccoli, peanuts, salmon, and mushrooms contain choline, eggs are among the best sources, as one serving can provide up to 25 per cent of your daily choline requirements.

Choline, alone, was directly responsible for about 39 per cent of the study’s brain-boosting benefits. Omega-3 fatty acids and lutein, which are abundant in eggs, have also been demonstrated to improve cognitive function and guard against age-related mental decline.

The study highlights the potential role of nutrition in postponing or possibly avoiding one of the most dreaded neurodegenerative illnesses. Small dietary changes, such as adding eggs to your weekly meals, may have a significant impact on Alzheimer’s disease, which is on the rise due to an ageing population.

The researchers also performed brain autopsies on 578 deceased volunteers. The investigation, which looked at the brain’s symptoms of Alzheimer’s disease, was startling. Those who ate more than one egg a week displayed the following symptoms:

• Fewer amyloid plaques: Protein accumulations linked to Alzheimer’s disease.
• Fewer neurofibrillary tangles: Components inside brain cells that resemble twisted fibres and impair brain function, resulting in cognitive impairment.

These results imply that regular egg consumption is linked to a decreased risk of AD pathology and Alzheimer’s dementia, and that dietary choline plays a role in mediating the relationship between the two conditions. However, experts warn against overconsumption despite the encouraging results.

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