Common kitchen staple could lower cholesterol and boost brain health

Researchers have linked a common kitchen staple that can cost around 19p per serving to lower cholesterol and boosted brain health. A UC San Diego study looked at the health impacts of eating eggs on almost 900 individuals.

Experts found consuming two and four eggs per week was linked to lower blood cholesterol levels. Their analysis is based on data from a healthy aging study that began in 1988, and which tested three aspects of cognitive function in middle-aged or older adults over the course of four years, as reported by Science Alert.

Of the 533 women who took part in the study, those who reported eating more eggs showed less of a decline in short- and long-term memory. No such association was found, however, in men who ate more eggs.

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For decades, people have been advised to avoid animal products like eggs, butter, and cream, as these were thought to raise blood cholesterol levels - leading to higher risk of cardiovascular disease and/or stroke. While this is still the case for certain individuals, new evidence is emerging to suggest it is actually saturated fats, sugar, and salt that cause plaque build-up in the arteries, rather than dietary cholesterol.

That said, many foods high in cholesterol are also high in saturated fats - with eggs and shellfish being two exceptions, depending on how they are prepared. Eggs are a staple for many households, and are available in a 12-pack at Aldi for £2.35, or just over 19p per egg.