A new study from the University of California, San Diego, suggests that consuming eggs may not have the negative health effects traditionally associated with dietary cholesterol. An analysis of health data from 890 individuals indicates that eating two to four eggs weekly is linked to lower cholesterol levels and potentially enhanced cognitive function. While women showed better memory retention with increased egg consumption, men demonstrated improved cognitive test scores. Despite past dietary advice against high-cholesterol foods, researchers argue that eggs may play a beneficial role in cognitive health.