Revision History

A new study of nearly 40,000 adults followed over 15 years found that eating five or more eggs per week was associated with a 27% lower risk of Alzheimer's disease, with researchers pointing to choline and other egg nutrients as possible drivers. But the observational design, industry funding from the American Egg Board, and a study population of health-conscious Seventh-day Adventists raise questions about whether the finding can be generalized — or acted upon — as public health guidance.