Eating one egg a week may cut Alzheimer’s risk by half; study suggests
Friday, 29 August 2025 () A recent study indicates that consuming just one egg per week may significantly reduce the risk of Alzheimer's disease. Researchers found a nearly 50% lower risk of cognitive decline in regular egg consumers, attributing it to nutrients like choline, lutein, and high-quality protein. Moderation is key, with one to three eggs weekly potentially optimal for brain health.
With the school year starting and meals often happening away from home, nutrition matters more than ever. Director of Medical Affairs Nutritional Science at Bayer, Dr. Nastaran Faghihnia, shares new..
Climate risk is becoming a factor in home purchasing decisions. 83 percent of prospective homebuyers consider “at least one climate risk” when looking for a house, according to a new study.
Friday, 29 August 2025 ()
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