Consumption of eggs is associated with a lower risk of being diagnosed with Alzheimer’s Disease for those 65 years and older, according to researchers at Loma Linda University Health

Eating one egg per day for at least five days a week reduces risk of Alzheimer’s by up to 27%, researchers found.

“Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer’s,” said Joan Sabaté, MD, DrPH, a professor at Loma Linda University School of Public Health and the study’s principal investigator.

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We’ve long known that healthy eating is linked to better brain health.

Now there’s even more evidence, just published in the journal JAMA Network Open, that an anti-inflammatory diet may play an important role in reducing dementia risk — even among people already at higher biological risk for the condition.

What did this study find? What exactly is an anti-inflammatory diet? And what practical steps can people take to keep their brains healthy as they age?

To help with these questions, I spoke with CNN wellness expert Dr. Leana Wen. Wen is an emergency physician and clinical associate professor at George Washington University. She previously was Baltimore’s health commissioner.

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A lifetime of mental stimulation—like reading, writing, and learning new skills—may help protect the brain as we age. People with the highest levels of cognitive enrichment had a much lower risk of Alzheimer’s and experienced symptoms years later than those with the lowest levels.

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• Plant-based diet quality was divided into healthful and unhealthful.
• In a longitudinal analysis, the Alzheimer’s disease and related dementias risk fell among those with a large decline in the unhealthful index.

The direction of the risk for Alzheimer’s disease and related dementias differed based on the quality of a plant-based diet, according to data published in Neurology.

See the article HERE

A diet that’s rich in plant-based foods can be healthier for you and your brain — even if you start it later in life, a new study found.

Eating high-quality plant foods like vegetables, whole grains, fruits, nuts and legumes was associated with a reduced risk for Alzheimer’s and dementia in the study, published April 8 in Neurology, the journal for the American Academy of Neurology.

Read more HERE