Consumption of eggs can decrease risk of Alzheimer's

Consumption of eggs is associated with a lower risk of being diagnosed with Alzheimer's Disease for those 65 years and older, according to researchers at Loma Linda University Health.

Eating one egg per day for at least five days a week reduces risk of Alzheimer's by up to 27%, researchers found.

Joan Sabaté, MD, DrPH, professor at Loma Linda University School of Public Health and the study's principal investigator

Even less frequent consumption of eggs significantly reduced the risk of Alzheimer's. Researchers found that eating eggs 1 to 3 times per month had a 17% decrease in risk, while eating eggs 2 to 4 times per week had a 20% decrease in risk, Sabaté said.