Predictions of plasma cholesterol responses to dietary cholesterol

Plasma LDL and HDL characteristics and carotenoid content are positively influenced by egg consumption in an elderly population1

“…High serum cholesterol levels have been linked to increased coronary heart disease (CHD) [ 14 , 15 ] yet the risk of cardiovascular disease in men and women does not increase with increasing egg consumption [ 16 - 18 ] despite their high cholesterol content. Summarizing 166 cholesterol feeding studies conducted over 40 years on 3,500 subjects, a 100 mg/d increase in dietary cholesterol will raise total cholesterol 2.2 mg/dL or about 1% in normal responders [ 19 ]. This response relates to a 1.9 mg/dL change in low density lipoprotein (LDL) cholesterol and a 0.4 mg/dL increase in high density lipoprotein (HDL) cholesterol, utimately having little effect on the LDL/HDL cholesterol ratio, and minimal impact on CHD risk [ 20 ].…”

Review: Effects of Dietary Fatty Acids and Fibers on Blood Cholesterol

“…Thus a very sensitive balance is maintained and any excess dietary intake leads to accumulation in the blood and subsequently deposition and atherosclerosis (9)(10)(11). There is a consensus among epidemiologists that reduction of dietary cholesterol to below 300 mg/day induces a significant decline in the CHD risk for an individual.…”