A recent study published on Medical News Today suggests that eating eggs just once a week may be linked to a reduced risk of developing Alzheimer’s disease.
The study found that individuals who consumed at least one egg per week had a 47% reduced risk of Alzheimer’s compared to those eating eggs less than once a month. The researchers also observed less buildup of toxic proteins associated with Alzheimer’s in the brains of those who ate eggs more regularly.
While eggs have been a subject of debate regarding cholesterol and heart disease, current research generally indicates that for most healthy individuals, moderate egg consumption (up to 7 eggs a week) does not significantly increase the risk of heart disease. However, individuals with specific health conditions like diabetes or high cholesterol may need to monitor their intake more closely.
It’s important to remember that a varied, nutrient-dense diet rich in whole foods is crucial for overall brain health and reducing the risk of various chronic diseases.