Egg Consumption Associated With Lower Risk of Alzheimer’s Disease

Egg consumption is associated with a lower risk of Alzheimer’s Disease for seniors 65 and older.  That’s according to a new study published in the Journal of Nutrition.  Researchers at California’s Loma Linda University found that eating one egg a day for at least five days a week reduces Alzheimer’s risk by up to 27-percent.  They say that eggs are known to support brain health.  The American Egg board provided some of the funding for the study.