A food that can cost around 19p has been linked to reduced cholesterol levels and better brain health. A study conducted at UC San Diego examined the health effects of eggs on 890 participants. Researchers found that eating two to four eggs per week was associated with lower blood cholesterol levels.
This analysis is part of a healthy aging study that began in 1988, which evaluated three aspects of cognitive function in middle-aged or older adults over four years. Among the 533 women participating in the study, those who consumed more eggs demonstrated less decline in both short- and long-term memory. However, this correlation was not observed in men who consumed more eggs.
For decades, dietary guidelines have suggested avoiding animal products like eggs, butter, and cream, due to concerns they raise blood cholesterol levels, leading to a heightened risk of cardiovascular disease and stroke. While this caution still holds for some individuals, new evidence suggests that it is primarily saturated fats, sugar, and salt that contribute to plaque buildup in the arteries rather than dietary cholesterol itself.
It’s important to note that many high-cholesterol foods also contain high levels of saturated fats, except for certain items like eggs and shellfish, depending on their preparation method.
Eggs are a staple in many households, available at an affordable price of just over 19p per egg in local supermarkets. This makes them an attractive option for those looking to incorporate foods that may benefit both cholesterol levels and cognitive health into their diets.
Source: Surrey Live
