Loma Linda University Study Links Egg Consumption to Reduced Alzheimer's Risk
A study conducted by researchers at Loma Linda University Health has found a significant correlation between regular egg consumption and a reduced risk of Alzheimer's disease in older adults. The study, which tracked over 40,000 participants for more than 15 years, revealed that individuals aged 65 and older who consumed at least one egg a day, five times a week, had up to a 27% lower risk of developing Alzheimer's compared to those who rarely or never ate eggs. The research highlights the presence of brain-boosting nutrients in eggs, such as choline, lutein, zeaxanthin, and omega-3 fatty acids, which are linked to improved cognitive performance and reduced oxidative stress. 
