Study Links Egg Consumption to Reduced Alzheimer's Risk in Older Adults
A recent study published in The Journal of Nutrition suggests that consuming eggs may lower the risk of Alzheimer's disease in older adults. The research, conducted by Loma Linda University, analyzed data from the Adventist Health Study-2, which included nearly 40,000 U.S. participants aged 65 and older. The study found that those who ate at least five eggs per week had a 27% lower risk of developing Alzheimer's compared to those who rarely consumed eggs. Eggs are rich in nutrients like choline, lutein, and omega-3 fatty acids, which are believed to support brain health. The study highlights the potential of dietary choices in influencing cognitive health, especially given the lack of curative treatments for Alzheimer's. 
