Recent research from the University of California San Diego challenges the common belief that eggs, a high-cholesterol food, are bad for health.
The study analyzed data from 890 adults and found that eating two to four eggs per week was associated with lower blood cholesterol levels. Among women, higher egg consumption was linked to less decline in memory function, though no such correlation was found in men. The study suggests that despite eggs’ high cholesterol content, they may have cognitive benefits and do not negatively affect health as previously thought.