27.07.2025

Recent research underscores the potential health benefits of regular egg consumption, particularly in relation to cardiovascular and cognitive health.
A 2025 randomized controlled trial published in The American Journal of Clinical Nutrition demonstrated that consuming two eggs daily as part of a low-saturated fat diet did not raise LDL cholesterol levels. In fact, it lowered LDL cholesterol and apolipoprotein B concentrations compared to a high-saturated fat control diet, indicating a potential reduction in cardiovascular disease (CVD) risk. Importantly, the study confirmed that saturated fat, not dietary cholesterol from eggs, is the key driver of elevated LDL cholesterol, challenging longstanding dietary guidelines that restricted egg intake.
Complementing these findings, a 2024 prospective cohort study in The Journal of Nutrition involving over 1,000 older adults found that consuming at least one egg per week was associated with a significantly reduced risk of Alzheimer’s dementia. This association was partially mediated by dietary choline, a nutrient abundant in eggs and essential for brain health. Moreover, postmortem analyses confirmed a lower prevalence of Alzheimer’s pathology among those with higher egg intake.
Taken together, these studies support the inclusion of eggs in a balanced diet, highlighting their cardioprotective and neuroprotective potential when consumed in moderation and as part of an overall healthy dietary pattern.