Eating eggs weekly may lower Alzheimer’s risk by nearly 50 percent:

 https://thehill.com/policy/healthcare/5414072-eating-eggs-lowers-risk-alzheimers-study/?tbref=hp

A new study suggests diets including eggs, especially the yolk, may help reduce the risk of Alzheimer’s disease.

Published in The Journal of Nutrition, the study followed more than 1,000 U.S. adults and found that those who consumed more than one egg weekly had a 47 percent reduced risk of Alzheimer’s.

Over an average follow-up of 6.7 years, 280 participants, or 27.3 percent, were diagnosed with Alzheimer’s dementia. Researchers found that 39 percent of the “total effect of egg intake” was linked to choline, a nutrient found in egg yolks known to support memory and brain function.