Alzheimer’s risk slashed by eating more of one common food, study suggests

A new study from Loma Linda University found that eating eggs can reduce the risk of Alzheimer's disease by up to 27%. The research analyzed data from nearly 40,000 US adults over 65 years old and concluded that moderate egg consumption was associated with a lower risk of Alzheimer's. Egg intake was divided into visible and hidden eggs, with those consuming eggs five or more times per week having the lowest risk.