A recent report in the Journal of Human Nutrition and Dieteticsdescribes a meta-analysis of 21 previously published studies on egg consumptioninvolving 99,453 individuals. They discovered that eating an egg reduced therisk of dementia. It was a U-shaped correlation. Not eating eggs or eating morethan one had a rising negative effect. One of the studies included in theanalysis, the Rush Memory and Aging Project (n=1,024, mean age 81), showedthat consuming more than one egg each week was associated with a 47% lowerrisk of Alzheimer's dementia.
Eggs are rich in choline, omega-3 fatty acids,and lutein, all of which support brain health.
A 22-year-long study of 2,497 men (Kuopio Ischaemic HeartDisease Risk Factor Study showed that egg intake was associated with betterperformance on the Trail Making Test and Verbal Fluency Test, both measures offrontal lobe and executive functioning.
A Chinese survey of 4,852 people found that a higher eggintake was positively associated with global cognitive function andreduced self-reported memory decline.
A 12-week double-blind Japanese study of egg yolksupplementation in the elderly showed significant verbal memory improvement inthe active group compared to placebo.
Many people, including doctors, tell patients with highcholesterol not to eat cholesterol-rich foods. However, the 2026 American HeartAssociation Dietary Guidance states that "dietary cholesterolis no longer a primary target for cardiovascular disease risk reduction formost people" and that moderate egg consumption can be part of aheart-healthy diet.
Eggs are also good for migraine patients since eggs containno carbohydrates, while omega-3s can help with migraines.
