Researchers at Loma Linda University found that consuming eggs at least five times per week reduces Alzheimer's disease risk by up to 27% for people over 65, with even less frequent consumption showing significant protective benefits. The study, published in the Journal of Nutrition, attributes the effect to nutrients in eggs like choline, lutein, and omega-3 fatty acids that support brain health.
Otto Beta
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Researchers at Loma Linda University found that consuming eggs at least five times per week reduces Alzheimer's disease risk by up to 27% for people over 65, with even less frequent consumption showing significant protective benefits. The study, published in the Journal of Nutrition, attributes the effect to nutrients in eggs like choline, lutein, and omega-3 fatty acids that support brain health.