Alzheimer’s risk slashed by eating more of one common food, study suggests

A new study has revealed a link between egg consumption and reduced risk of Alzheimer’s disease.

The research from California’s Loma Linda University, published in the Journal of Nutrition, aimed to analyze the relationship between the neurological condition and dietary habits.

The study noted that eggs are known to be a "source of key nutrients that support brain health," which led to this investigation.

KEEP THE EGGS BUT REPLACE 5 BAD-FOR-YOU BREAKFAST FOODS, SAYS NUTRITIONIST

The...