Eating eggs lower risk of Alzheimers disease

 

A recent university study in Canada found that eating one or more eggs per week correlated with a 47% reduced risk of Alzheimer’s disease.

The study found that participants who ate an egg or more every week were less likely to be diagnosed with Alzheimer’s disease. These results are similar to those of a study in Finland that reported that individuals with a high egg consumption had better cognitive function than those with low egg intake.

 Researchers credit choline—a vital nutrient found in whole eggs—as a key factor of the findings. Along with the omega-3 fatty acids and lutein, also found in eggs, choline has been shown to promote brain health and, in this case, is linked to a reduced risk of Alzheimer’s disease.