New study reveals how daily egg consumption could reduce risk of dementia

A new study from the University of Wolverhampton, in collaboration with two universities from China, King’s College London and University of Nottingham, has found how eating eggs everyday may reduce the risk of dementia.   

Research published in the journal Nutrients found that participants who ate eggs everyday had a notably reduced risk of developing dementia compared to those who consumed eggs less frequently.  

In comparison with older adults who ate eggs monthly, those who consumed eggs daily had their odds of dementia significantly reduced, suggesting a potential protective effect of regular egg consumption on brain health. 

The study compared two years of health data on the dietary habits of 233 adults with dementia and an equal number without dementia. All participants were from community health clinics and the dementia management system in Guangzhou, China. 

The research also highlighted that while daily egg consumption seemed to be protective, consuming eggs twice a day or more could also increase the risk of dementia, possibly due to the high cholesterol content. The findings underlined the importance of moderation and also highlighted the need for additional research to fully understand the potential risks of excessive egg consumption. 

Researchers from the University of Wolverhampton worked alongside academics from Guangzhou Medical University and Anhui Medical University as well as King’s College London and University of Nottingham, to offer new insights into the role of diet in preventing dementia, particularly in older adults. 

Professor Ruoling Chen, leading this research project from the University of Wolverhampton, said: “Our findings suggest that daily egg consumption may reduce the risk of dementia in older adults, much like it has been shown to lower the risk of cardiovascular disease in Chinese populations. We recommend people consider increasing their egg consumption up to daily levels as part of a healthy diet.” 

Professor Farzad Amirabdollahian, Professor of Nutrition and Public Health and co-author of the study from the University of Wolverhampton, added: “Eggs are a nutrient-dense food, providing a good source of choline, folate, vitamin D, iodine, B vitamins, and high-quality protein, with bioavailable substances that help protect against chronic diseases.  

“Beyond their excellent nutrient density, eggs’ ease of preparation, versatility and affordability make them a valuable part of nutritional strategies, particularly for ageing populations. However, we need further studies to determine the upper limits of egg consumption within food-based dietary guidelines.” 

Read the report here.   

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