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The effect of dietary cholesterol from eggs on blood cholesterol levels was determined 40 years ago. Giving individuals half a cup of eggs a day resulted in cholesterol levels consistently rising within weeks, but switching to an egg substitute brought levels back down. Conversely, starting on an egg substitute initially had little impact on cholesterol levels, but introducing eggs caused a significant increase. Removing egg yolk cholesterol from the diet led to decreased cholesterol levels, which rose again upon reintroduction. This effect was seen in as little as 10 days, with cholesterol increasing by 50 points from egg consumption. Reproducing this cycle consistently demonstrates the impact of dietary cholesterol on blood levels.
