Abstract
This document attempts to evaluate the strengths of the associations between dietary cholesterol and incidence of atherosclerotic disease, the kinds of evidence on which these associations are based, and the risks and benefits caused by reduced intakes of cholesterol. Whenever possible, the role of dietary cholesterol will be evaluated independently of other dietary factors such as total caloric intake, proportions of dietary protein, fat, and carbohydrate, and the quality of dietary fat. However, since cholesterol is typically a constituent of fats of animal origin, it is necessary at times to consider saturated fat and cholesterol as conjoint factors in atherogenesis.
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