(Loma Linda, CA) – A new study is suggesting that frequent consumption of eggs could be linked to lower risk of Alzheimer’s disease among older adults. The study was conducted by researchers at Loma Linda University in California and findings indicated a 27 percent decreased risk among participants who ate at least five eggs per week. Participants who ate fewer eggs, including those who only ate eggs between one and three times per month, were also said to have a reduced risk.
Previous studies have found similar links between egg consumption and Alzheimer’s risk, but the study notes “further research is warranted” to explore the potential connection.
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