Nice find and good read
full text here:
http://www.tandfonline.com/doi/full/10.1586/17512433.2015.1011125#abstractRoughly 1.5 g of cholesterol is required daily in adults for a variety of essential functions, and 0.3 g (about half of ingested cholesterol) can be obtained from 2 eggs plus 100 g meat and the rest (?1.2 g), the majority of daily required amount, is biosynthesized in adult tissues. The cholesterol taken-up by HDL is transferred to LDL, which is redistributed to and reused by peripheral tissues.
When adding cholesterol to your diet the trick is to eat only
non-oxidized cholesterol!
eg. Eggs should always be fresh (days not weeks old)
Scientists have known for years that a reaction between fats and oxygen, a process termed oxidation, produces oxycholesterol in the body. Oxidation occurs, for instance, when fat-containing foods are heated, as in frying chicken or grilling burgers or steaks. Food manufacturers produce oxycholesterol intentionally in the form of oxidized oils such as trans-fatty acids and partially-hydrogenated vegetable oils.When added to processed foods, those substances improve texture, taste and stability.
http://www.acs.org/content/acs/en/pressroom/newsreleases/2009/august/little-known-type-of-cholesterol-may-pose-the-greatest-heart-disease-risk.html
Even a Blind Squirrel makes his own vitamin C.