A 2025 study in Nutrients found that consuming one to six eggs per week was linked to a 29 % lower risk of cardiovascular death and a 15 % lower risk of death from any cause compared with people who ate no eggs.

A 2023 Nutrients study reported that eating at least five eggs a week reduced the risk of type 2 diabetes by 28 % and the risk of high blood pressure by 32 %.

In April 2026, the Journal of Nutrition published a large‑scale study of more than 40,000 participants followed for over 15 years; it showed that moderate egg consumption (at least five times a week) lowered Alzheimer’s risk by 27 % compared with none, which was associated with a 22 % higher risk.

A 2024 Food & Function study demonstrated that about 100 g of eggs daily (roughly two eggs) significantly improved bone density in the femoral neck and lumbar spine, likely through stimulation of the enzyme alkaline phosphatase.

According to a 2023 article in China Science Communication, eggs are rich in readily absorbed vitamin A, and their natural fat content helps the body absorb this vitamin more efficiently, supporting eye health.

Taken together, these findings suggest that including eggs a few times each week may contribute to better heart, metabolic, cognitive, skeletal and visual health.