(NewsNation) — A new study suggests diets including eggs, especially the yolk, may help reduce the risk of Alzheimer’s disease.

A study published in The Journal of Nutrition tracked over 1,000 adults in the U.S. and discovered that those eating more than one egg per week had a 47% lower risk of developing Alzheimer’s.

Over a typical observation period of 6.7 years, 280 individuals, representing 27.3% of the participants, were diagnosed with Alzheimer’s dementia. The researchers identified that 39% of the beneficial “total effect of egg intake” was attributed to choline, a nutrient present in egg yolks known to enhance memory and cognitive function.

Egg yolks also contain omega-3 fatty acids, which have neuroprotective benefits, further supporting brain health.

This study complements previous findings that even modest egg consumption, approximately one egg weekly, was linked with a slower rate of memory decline compared to those with minimal or no egg consumption.

While the findings are promising, researchers emphasize that the study shows an association, not a direct cause-and-effect relationship.