Nutrient found in eggs helps lower the risk of developing Alzheimer’s, research shows

• Research indicates that consuming more than one egg per week may significantly reduce the risk of developing Alzheimer's disease.
• A study of over 1,000 older US adults found that this intake was associated with a 47 percent lower risk of Alzheimer's over nearly seven years.
• The primary benefit is linked to choline, an essential nutrient found in eggs, which plays a crucial role in memory and brain function.
• Egg yolks also contain omega-3 fatty acids, known for their neuroprotective properties, further contributing to brain health.
• Researchers note that while the study shows a strong association, it does not establish a direct cause-and-effect relationship.

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Why eating eggs once a week could be the key to preventing Alzheimer’s later in life