The study suggests that eating more than one egg per week is linked to a 47% reduction in developing Alzheimer's dementia among older adults.
Principal investigator Taylor Wallace stated, "this study adds to the growing body of evidence that dietary choices can have a significant impact on reducing the risk of Alzheimer's dementia."
With 1 in 10 Americans experiencing cognitive decline, the need for effective preventive measures against Alzheimer's dementia is becoming increasingly urgent.
The presence of choline in egg yolks is pivotal, aiding cell structure and metabolism, while its correlation with dementia risk is under investigation.
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