Alzheimer’s study finds link between breakfast staple and reduced risk of disease

(NEXSTAR) – A study from researchers at Loma Linda University in California suggests that eating eggs — fairly frequently — could be linked to lower risk of Alzheimer’s disease among older adults.

The findings, published in the Journal of Nutrition, indicated a 27 percent decreased risk of Alzheimer’s among study participants who ate at least five eggs per week, but even participants who ate fewer eggs were said to have a reduced risk, including those who only ate eggs between one and three times per month, according to the study.

“Overall, any egg intake was associated with a 17 percent to 27 percent reduced risk of Alzheimer’s disease relative to no intake,” reads a portion of the published results.

The findings were based on an analysis of a large nationwide study comprised of Seventh Day Adventists at Loma Linda University who enrolled in 2007. Only information from those over the age of 65 at enrollment was considered in the latest published study.........

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