Eating eggs may cut Alzheimer’s risk by 27 per cent, study suggests

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Scientists tracking more than 40,000 people for over 15 years found a connection between egg consumption and reduced Alzheimer's risk. Researchers said eggs contain several nutrients tied to brain function.

They found that people age 65 and older who ate at least one egg a day, five times per week, had up to a 27 per cent lower risk of Alzheimer's compared to those who rarely ate eggs.

Moderate egg intake also showed protective benefits. Researchers observed that eating eggs one to three times per month was associated with a 17 per cent lower risk of the disease, while eating eggs two to four times weekly was linked to a 20 per cent reduction in risk.

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