This common breakfast food may reduce your risk of Alzheimer’s

From sugary cereals to Pop-Tarts and other pastries, many of the things Americans are used to eating first thing in the morning aren’t optimal for health. But according to new research, one traditional breakfast food could help protect your brain, and no, it’s not coffee. It’s eggs. The new report, recently published in the Journal of Nutrition, comes from researchers at Loma Linda University who followed 39,498 participants for 15-plus years. Their study found that regular egg consumption may be linked to a lower risk of developing Alzheimer’s disease. The benefit appears to be significant. But in order to achieve the maximum reward, you need to make eggs a staple in your diet, not just a Saturday morning meal. The study found that those who ate at least one egg per day at least five days per week reduced their chances of developing Alzheimer’s by up to 27%. Consuming at least one egg two to four times a week saw Alzheimer’s risk go down 20%. And even occasional egg consumption—such as one to three times per month—made an impact, as it was linked to a 17% reduction in Alzheimer’s risk. “Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s,” Dr. Joan Sabaté, a professor at Loma Linda University School of Public Health and the study’s principal investigator, said per Science Daily. Sabaté explained that eggs are essential for brain health for a number of reasons. First, they contain choline, which is important because it allows the body to produce acetylcholine and phosphatidylcholine, compounds that contribute to memory and communication between brain cells. Eggs also contain lutein and zeaxanthin, which have shown links to cognitive performance and lower levels of oxidative stress. Likewise, omega-3 fatty acids, mostly found in egg yolks, are key to maintaining neurotransmitter receptor function. Vitamin B12, also found in egg yolks, “plays a multif