This Breakfast Staple Could Lower Your Alzheimer’s Risk by 27%, According to a New Study
AOL.com • • health
Key Points:
- A Loma Linda University Health study found that adults aged 65 and older who ate eggs at least five times a week had up to a 27% lower risk of developing Alzheimer’s disease, with even moderate consumption linked to reduced risk.
- Eggs contain brain-healthy nutrients such as choline, lutein, zeaxanthin, omega-3 fatty acids, and phospholipids, which support memory, cognitive function, and protect brain tissue from oxidative stress.
- The study included both direct egg consumption and eggs used in dishes, indicating benefits even when eggs are not the main ingredient.
- Researchers emphasize that eggs should be part of an overall healthy diet rather than consumed in isolation, noting that dietary cholesterol's impact on blood cholesterol is less significant for many people than previously thought.
- These findings align with prior research, such as the Rush Memory and Aging Project, which also linked regular egg consumption to a significantly lower risk of Alzheimer’s dementia in older adults.