cholesterol/cholesterol-lipoprotein

Cholesterol in our food is only a small component of cholesterol in our blood.

Excess levels of blood cholesterol, particularly Low-Density Lipoprotein (LDL), may lead to cardiovascular disease.

On the other hand, High-Density Lipoprotein (HDL) can reduce cardiovascular disease.

Eggs contain high levels of cholesterol in the yolk.

Yolk is also high in "healthy" Omega 3 fatty acids.