Accumulates in the blood vessels narrowing or even closing their light. However, the problem of cholesterol contained in egg yolk must be approached comprehensively and take into account all the components of its presenters. As previously mentioned, the content of the egg is rich in lecithin. Lecithin is a source of choline, which in turn has many very important metabolic functions in the body: primarily involved in neurotransmission and the metabolism of methyl groups. Of key importance in the diet is suitable ratio of choline to cholesterol. The correct relationship between the two compounds can be described by the following formula: choline mg / d = 0.724 x vitapulse cholesterol mg / d + 21.5. While maintaining of that proportion between these two compounds the presence of cholesterol as a harmful substance can be ignored. Choline levels in the yolk are approx. 200-300 mg, cholesterol approx. 200 mg. When these values are substituted into the previously described equation, it is clear that the ratio of choline to cholesterol and polyunsaturated fatty acids in the egg are almost perfect. This is evidence that the cholesterol contained in egg yolk should not cause such a panic among consumers. See also...

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