A long-term Adventist Health Study-2 published in the Journal of Nutrition found that people who eat eggs up to 5 times a week may be less likely to develop Alzheimer’s disease. According to the study, eggs are a rich source of nutrients relevant to brain health. “They provide choline, critical for memory and synaptic function. They also contain lutein and zeaxanthin-carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress,” reads the study. The study tracked a large population over 15 years and found that moderate egg intake was independently associated with a lower incidence of Alzheimer’s disease, even after adjusting for other dietary factors, demographic variables, lifestyle behaviours, and comorbidities. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.…