A recent large-scale study indicates that consuming eggs regularly may lower the risk of Alzheimer's disease. Conducted over 15 years with nearly 40,000 participants, the research found that those who ate eggs two to four times weekly reduced their risk by about 20%, while those consuming five or more eggs weekly saw a 27% reduction. The beneficial effects are attributed to nutrients found in eggs, such as choline, which is vital for neurotransmitter production, and antioxidants like lutein and zeaxanthin that may protect brain tissue from oxidative damage. However, researchers caution that this is an observational study and does not establish direct causality, as healthier lifestyle choices among egg consumers could also play a significant role. The findings underscore the importance of diet as part of a broader strategy to maintain brain health, suggesting that a balanced diet combined with physical activity and good sleep can contribute to reducing Alzheimer's risk.