Even at a very
high dietary cholesterol intake, the fraction absorbed decreases, tending to limit absorption as the body keeps levels in balance with circulating blood cholesterol around and back to the liver.
With fat considered the culprit in heart disease, it's no surprise the Dietary Guidelines for Americans in the 1980s suggested reducing total fat, saturated fat, and
dietary cholesterol intake to prevent coronary heart disease.
Years later, somebody else realizes that
your dietary cholesterol intake isn't as important as previously thought, so egg yolks are cool again.
During the past eighty years,
dietary cholesterol intake has increased only 1 percent.
This is another important reason why we try to keep
our dietary cholesterol intake to a safe level.