Research has indicated that incorporating a specific food into your weekly meals could significantly decrease your chances of developing Alzheimer’s disease.
Alzheimer’s is a debilitating condition affecting over seven million individuals in the United States. Unfortunately, projections suggest this figure will increase, reaching nearly 13 million by 2050, according to the Alzheimer’s Association.
With these concerning statistics, many people are eager to understand how they can minimize their risk of encountering this distressing illness.
Walking has been identified as a beneficial activity for the brain. A study released in November revealed that individuals who walked more experienced a slower decline in cognitive abilities and a reduced accumulation of brain deposits linked to Alzheimer’s.
Engaging in just 3,000 to 5,000 steps daily can offer substantial brain health benefits.
Another straightforward measure to reduce Alzheimer’s risk is by including a particular food in your diet once a week.
The food in question? Eggs.
A 2025 study examined data from 1,024 elderly individuals, averaging 81.4 years in age. Participants underwent annual check-ups and filled out food frequency surveys, being monitored for almost seven years.
Throughout this period, slightly over 25% of participants developed Alzheimer’s, as reported by Medical News Today.
The analysis of food frequency surveys revealed that those consuming at least one egg weekly had a 47% lower risk of developing Alzheimer’s compared to those eating one egg per month or less.
In a subsequent phase of the study, researchers examined the brains of approximately 600 deceased individuals.
It was found that those who reported eating one or more eggs per week were more likely to have less accumulation of Alzheimer’s-associated proteins.
Christopher U. Missling, PhD, president and CEO of Anavex Life Sciences, shared insights on egg benefits with Medical News Today, although he was not involved in the study.
“About 39–40 percent of the protective effect was explained by higher dietary choline intake,” he stated.
“Egg yolks also contain omega-3 fatty acids, which have known neuroprotective properties. The combination of choline and omega-3s may be particularly beneficial for brain health.”
In essence, it’s advisable to increase your egg consumption, even if it starts from zero to one egg per week.