A humble food item egg has been linked to lower cholesterol levels and improved brain health, according to a study. The research, conducted at UC San Diego, analysed the health effects of eggs on 890 participants.
It was found that consuming between two and four eggs per week was associated with reduced blood cholesterol levels. The study, which began in 1988, tested three aspects of cognitive function in middle-aged or older adults over a four-year period, as reported by Science Alert.
Among the 533 women who participated, those who ate more eggs showed less decline in short- and long-term memory. However, no such link was found in men who consumed more eggs.
Perhaps that is one reason why eating eggs was linked to slightly improved cognitive test scores among women in the recent analysis, but further research is needed to explore that association.
For years, people have been advised to avoid animal products like eggs, butter, and cream due to their potential to raise blood cholesterol levels, thus increasing the risk of cardiovascular disease and stroke. While this remains true for some individuals, emerging evidence suggests that saturated fats, sugar, and salt are the real culprits behind plaque build-up in the arteries, not dietary cholesterol.
but further research is needed to explore that association.
However, it’s worth noting that many foods high in cholesterol are also rich in saturated fats – with eggs and shellfish being two exceptions, depending on how they’re prepared. Eggs, a staple in many households.
Courtsey:- Kate Lally, The Mirror
