Egg Consumption Linked to Lower Alzheimer's Risk, New Study Finds
A new study published in The Journal of Nutrition suggests that regular egg consumption is associated with a reduced risk of Alzheimer's disease. The research tracked nearly 40,000 older adults over 15 years, finding that those who ate eggs five or more times per week had a 27% lower risk of developing Alzheimer's compared to those who rarely consumed eggs. The study highlights the potential cognitive benefits of eggs, which are rich in nutrients like choline, vitamin B12, and omega-3 fatty acids. These findings challenge previous concerns about dietary cholesterol and support the inclusion of eggs in a balanced diet. 
