The Hill (7/23, Delandro) reports that research “suggests diets including eggs, especially the yolk, may help reduce the risk of Alzheimer’s disease.” Investigators “followed more than 1,000 U.S. adults and found that those who consumed more than one egg weekly had a 47% reduced risk of Alzheimer’s.” During “an average follow-up of 6.7 years, 280 participants, or 27.3%, were diagnosed with Alzheimer’s dementia.” The investigators “found that 39% of the ‘total effect of egg intake’ was linked to choline, a nutrient found in egg yolks known to support memory and brain function.” The findings were published in The Journal of Nutrition.
Related Links:
— “Eating eggs weekly may lower Alzheimer’s risk by nearly 50 percent: Study,” Taylor Delandro, The Hill , July 23, 2025