Misleading advice: Researchers have debunked the negative perception of cholesterol found in eggs.

A study conducted by the University of California, San Diego (UCSD) has provided evidence that moderate egg consumption may even offer cognitive benefits. By analyzing health data from 890 adults, researchers found that consuming two to four eggs per week is associated with lower blood cholesterol levels and, in some cases, improved cognitive functions, according to Science Alert.

The study examined data from a long-term aging study that began in 1988, which assessed cognitive health indicators in adults aged 40 and older over a span of four years. Among the 531 women who consumed more eggs, there was less decline in both short-term and long-term memory. For men, according to a separate data set, higher egg consumption was linked to better cognitive test results, although this association varied across different cohorts, indicating the presence of other influencing factors.

Public health researchers Donna Krits-Silverstein and Riki Bettenkort explained: "Despite the high cholesterol content in their diet, eggs do not have a detrimental effect and may even help maintain cognitive functions over time." This contradicts traditional dietary recommendations regarding the consumption of high-cholesterol foods, including eggs, butter, and cream, due to concerns about cardiovascular health risks. Emerging data suggests that saturated fats, sugar, and sodium may be more significant contributors to plaque formation in arteries than dietary cholesterol.

Eggs, in particular, are an exception to the general rule linking cholesterol-rich foods to cardiovascular issues. They contain low levels of saturated fats, are rich in protein, and are packed with nutrients such as carotenoids, which enhance cognitive abilities, and choline, essential for neurotransmitter synthesis. These properties may explain the association between egg consumption and cognitive health. However, further research is needed to fully understand these connections and the underlying biological mechanisms.

This study contributes to a broader reassessment of the role of cholesterol in diet for health, aligning with the findings of other recent studies. For instance, a meta-analysis published in 2020 in the American Journal of Clinical Nutrition found no consistent link between moderate egg consumption and cardiovascular diseases in most populations. Understanding such nuances is crucial, as dietary recommendations evolve in light of contemporary scientific evidence.

This material is for informational purposes only and does not contain advice that may affect your health. If you are experiencing issues, consult a specialist.