Loma Linda University Health Study Links Egg Consumption to Reduced Alzheimer's Risk in Seniors
Researchers at Loma Linda University Health have found a potential link between regular egg consumption and a reduced risk of developing Alzheimer's disease in adults aged 65 and older. The study, published in the Journal of Nutrition, suggests that eating at least one egg per day for five or more days each week could lower the risk of Alzheimer's by up to 27%. Even those who consumed eggs less frequently, such as 1 to 3 times per month, experienced a 17% reduction in risk. The research highlights the presence of nutrients in eggs, such as choline, lutein, zeaxanthin, and omega-3 fatty acids, which are believed to support brain health. The study followed approximately 40,000 participants over an average of 15.3 years, using data from the Adventist Health Study 2 cohort linked with Medicare records. 
