A cohort study involving over 1,000 older adults has revealed that consuming at least one egg per week correlates with a 47% reduced risk of developing Alzheimer’s dementia and shows less Alzheimer’s disease-related brain pathology. Conducted by researchers from Tufts University, the study analyzed dietary habits and brain health among participants averaging 81 years old. Dietary choline, abundant in eggs, is proposed as a mediator in this relationship. 

Source: The Journal of Nutrition