Study finds that eating

A recent study suggests that eating eggs, a staple in traditional American breakfasts, could significantly reduce the risk of developing Alzheimer’s disease. While greasy breakfasts are often linked to high cholesterol and blood pressure, eggs are rich in choline—an essential nutrient that supports brain development and nervous system function. Since the body doesn’t naturally produce enough choline, it’s vital to get it through foods like eggs, fish, peanuts, and vegetables. One egg can provide up to 25% of the daily recommended choline intake, making it a brain-boosting superfood.

The study, titled “Association of Egg Intake With Alzheimer’s Dementia Risk in Older Adults”, involved over 1,000 participants with an average age of 81 over a period of nearly seven years. During that time, 27% developed Alzheimer’s. However, those who ate more than one egg per week had a 47% lower risk of developing the disease compared to those who ate fewer. Postmortem brain analysis also supported this finding. The researchers concluded that frequent egg consumption is linked to reduced Alzheimer’s risk, and about 39% of this benefit is directly attributed to the choline content in eggs.