The major sources of cholesterol in the diet are eggs, meat, and dairy products. A large egg contains approximately 215 mg of cholesterol and contributes approximately 30-35% of the total dietary cholesterol intake in the United States. Meat, poultry, and fish contribute 45-50%, dairy products 12-15%, and fats and oils 4-6%. In the United States, the range of dietary cholesterol intake is 300-400 mg per day for men and 200-250 mg per day for women; thus, for much of the population the national goal of a dietary cholesterol intake of less than 300 mg per day has been met.
See also: Coronary Heart Disease: Hemostatic Factors; Lipid Theory; Prevention. Fats and Oils. Fatty Acids: Metabolism. Hyperlipidemia: Overview; Nutritional Management. Lipids: Chemistry and Classification; Composition and Role of Phospholipids.
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