Eggs May Lower Cholesterol and Improve Brain Health: Study

California, US, 17 Nov (ONA) --- A study of the University of California, San Diego suggests eating two to four eggs daily may help lower cholesterol levels and support brain health, challenging their high-cholesterol reputation.

Researchers found women who consumed more eggs experienced less memory decline, while earlier data showed men who ate more eggs performed better on cognitive tests.

Though cholesterol-rich foods like butter and cream were once linked to heart disease, current research highlights saturated fats, sugar, and sodium as greater risks.

Unlike many cholesterol-heavy foods, eggs are low in fat, high in protein, and nutrient-dense, with studies indicating they may reduce cholesterol and protect against cognitive decline, depending on preparation.