Researchers have discovered a surprising link between one everyday breakfast habit and the risk of developing Alzheimer’s later in life.
For many people, breakfast is just another rushed part of the morning routine. But scientists are increasingly paying attention to the small habits people repeat over decades, because some of them may quietly influence long-term brain health.
A new study from Loma Linda University Health in California now suggests that eating eggs regularly could be associated with a lower risk of Alzheimer’s disease.
Large study
The researchers followed nearly 40,000 adults aged 65 and older through the long-running Adventist Health Study-2.
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Participants were tracked for more than 15 years, with scientists comparing eating habits to medical records linked to Alzheimer’s diagnoses.
According to the findings, people who ate eggs at least five times a week had up to a 27 percent lower risk of developing Alzheimer’s compared with those who rarely ate them.
Even participants who only consumed eggs a few times each month appeared to show a reduced risk.
Why researchers are interested
Scientists believe the explanation may be connected to several nutrients naturally found in eggs.
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One of the key nutrients is choline, which plays an important role in memory and communication between brain cells.
Eggs also contain omega-3 fatty acids along with lutein and zeaxanthin, compounds that previous research has linked to better cognitive function and reduced oxidative stress in the brain.
Researchers stressed that eggs should not be viewed as a miracle solution. Instead, they say the findings highlight how long-term dietary habits may contribute to healthier brain aging over time.
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This article is made and published by Mie Hermansen, who may have used AI in the preparation.