Eating two to four eggs a week could reduce cholesterol and boost brain health: Study
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.