....This may be a reason why so many studies found no association between egg intake and blood cholesterol," he said.
The phospholipid, or lecithin, found in egg markedly inhibits the cholesterol absorption. The inhibition is not 100 percent, he said. Some cholesterol is absorbed but the amount is significantly reduced in the presence of this phospholipid.
"Less absorption means less cholesterol introduced into the blood," Koo said. "We were able to determine experimentally that a substantial amount of the egg cholesterol is not going into the blood stream."
credit:
http://www.unisci.com/stories/20014/1029013.htm
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