Cholesterol: this controversial food is actually one of the best for lowering your level, according to a recent study

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For years, eggs have been singled out for their cholesterol content. Yet, a recent American study disrupts this perception: not only do they not increase cardiovascular risk in most individuals, but they could even offer unexpected benefits. By protecting memory and cognitive functions, eggs become a real nutritional asset according to le magazine ScienceAlert. So, should we still shun them or embrace them with confidence?

What if eggs weren’t the enemies of your arteries? A recent study by researchers at the University of California, San Diego, calls into question their sulphurous reputation. Scientists analyzed the eating habits and cognitive abilities of 890 people over several years, revealing that eating two to four eggs per week could be associated with lower blood cholesterol. Better yet, among women, regular consumption is linked to less decline in memory, while men obtain better results on cognitive tests. A game-changing discovery!

For decades, eggs have been blacklisted on cholesterol-lowering diets. They were accused of increasing the risk of cardiovascular diseases, a fear now nuanced by new studies. Unlike saturated fats and sugar, which cause plaque, the cholesterol in eggs would not have a significant impact on blood cholesterol for most healthy individuals. Rich in protein, carotenoids and choline — an essential nutrient for proper brain function — eggs may even preserve neurons and improve cognitive functions.