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Dietary cholesterol from eggs does raise blood cholesterol levels. Giving someone half a cup of eggs a day leads to an increase in cholesterol levels, which then decrease when switching to an egg substitute. The same pattern occurs when starting people on an egg substitute and then feeding them eggs. Cholesterol levels drop on a cholesterol-free diet, but rise again when egg yolk cholesterol is added. The effect of dietary cholesterol on blood cholesterol levels is quickly noticeable, with a 10-day egg consumption resulting in a 50-point increase. Removing eggs leads to a decrease in cholesterol levels. Reproducing this effect consistently shows the impact of dietary cholesterol on blood cholesterol levels.