Source article: https://www.medicalnewstoday.com/articles/eating-1-egg-per-week-linked-to-lower-alzheimers-risk-study-finds

This medical news article from Medical News Today explores a study suggesting a link between egg consumption and a reduced risk of Alzheimer's disease. The research indicates that eating at least one egg per week may lower the risk and decrease the buildup of toxic proteins associated with the condition in the brain. The authors suggest this beneficial effect might be attributed to the choline and omega-3 content in eggs, which are nutrients vital for brain health. While the findings are promising, the article acknowledges study limitations, such as short follow-up periods and self-reported dietary data, and emphasizes that overall diet is crucial for brain health.