ABSTRACT
Background
Eggs provide a high amount of protein and micronutrients. However, the effects of egg intake on cognitive function remain inconclusive, and there has not yet been a pooled analysis on this topic.
Methods
Literature was searched from EMBASE, PubMed, MEDLINE, Web of Science, and Scopus database until 11 November 2025. Pooled risk ratios (RRs) were calculated utilising random-effects models. The heterogeneity among studies was evaluated using Q and I
2 statistics. Subgroup analysis and meta-regression were used to assess the impact of ages, follow-up years of longitudinal studies, diet assessment and risk of bias. Sensitivity analyses were conducted to evaluate the robustness, and publication bias was assessed through Egger’s tests. Dose–response relationships were explored through a one-stage robust error meta-regression model. This systematic review and meta-analysis were registered at PROSPERO (No. CRD42024613229).
Results
We identified 13 longitudinal and 8 cross-sectional studies, comprising 99,453 individuals with 18,893 cases mainly from Asian countries and the United States. Egg consumption closest to 50 g/day was longitudinally linked to a lower risk of cognitive decline (pooled RR = 0.91; 95%CI = 0.83–0.99), and a ‘U-shaped’ dose–response relationship was also observed at the lowest risks occurring at 50–60 g/day of egg. Stratified by ages, follow-up years, study population and egg intake assessment, the similar ‘U-shaped’ relationships were also observed. No publication bias was detected.
Conclusion
One egg/day (50–60 g/day) is necessary to maintain healthy cognition function in elderly, which may be an effective food therapy to alleviate cognitive decline.
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026. Read More