Eggs Linked to Lower Alzheimer’s Risk in Large Population Study

An observational study from Loma Linda University analyzed data from about 40,000 U.S. adults over 65 linked to Medicare, following them for 15 years, and found that higher egg consumption was associated with a lower risk of Alzheimer’s disease; those who ate eggs five or more times per week had a 27% lower risk, while moderate intake (one to three times per month or once weekly) correlated with about a 17% reduction; researchers caution that causation cannot be established, but eggs are rich in brain-supporting nutrients like choline and B12 and can fit into a heart-healthy diet when paired with vegetables, whole grains, and fish.