Consuming five eggs weekly linked to lower Alzheimer risk
A recent study suggests that consuming at least 5 eggs per week enhances brain health and reduces the risk of developing Alzheimer's disease in seniors over 65 years old. Eggs are rich in essential vitamins, especially vitamin B12 and choline, which support nerve functions and memory. They also contain phospholipids that boost the activity of neurotransmitter receptors and strengthen memory and learning. Although eggs are high in cholesterol (about 186 mg per egg), moderate consumption—particularly in the absence of heart risk factors—is considered safe. Eating two to three eggs weekly is an effective part of a brain-healthy diet.
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