Researchers at the University of California San Diego analyzed data from 890 men and women and found that eating 2-4 eggs per week is linked to lower blood cholesterol levels.
The analysis, based on a long-term healthy aging study, also showed that women who reported eating more eggs had less decline in short-term and long-term memory over 4 years. A similar association was not found in men.
Previous advice to avoid high-cholesterol foods like eggs has been challenged by emerging evidence that saturated fats, sugar, and sodium are bigger contributors to heart disease risk than dietary cholesterol.
Eggs are rich in proteins, amino acids, carotenoids, and choline – factors that may help preserve brain structure and function. Choline in particular is linked to improved cognitive performance.
The researchers conclude that while more research is needed, these findings suggest eggs may not have a detrimental effect on health and may even help maintain cognitive function over time, contrary to past dietary recommendations.
Source: ScienceAlert
