Afonso, M. S., Machado, R. M., Lavrador, M. S., Quintao, E. C. R., Moore, K. J., & Lottenberg, A. M. (2018). Molecular pathways underlying cholesterol homeostasis. Nutrients, 10(6), 760.
Asmaa, A. A., & Tajul, A. Y. (2017). Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage. International Food Research Journal, 24(3), 1308-1313.
Barbagallo, C. M., Cefalu, A. B., Noto, D., & Averna, M. R. (2015). Role of nutraceuticals in hypolipidemic therapy. Frontiers in Cardiovascular Medicine, 2, 22.
Barnard, N. D., Long, M. B., Ferguson, J. M., Flores, R., & Kahleova, H. (2019). Industry funding and cholesterol research: A systematic review. American Journal of Lifestyle Medicine, 15(2), 165-172.
Barriuso, B., Ansorena, D., & Astiasarán, I. (2017). Oxysterols formation: A review of a multifactorial process. The Journal of Steroid Biochemistry & Molecular Biology, 169, 39–45.
Blesso, C. N., & Fernandez, M. L. (2018). Dietary cholesterol, serum lipids, and heart disease: Are eggs working for or against you? Nutrients, 10(4), 426.
Cha, D., & Park, Y. (2019). Association between dietary cholesterol and their food sources and risk for hypercholesterolemia: The 2012–2016 Korea national health and nutrition examination survey. Nutrients, 11(4), 846.
Chen, Z. Y., Jiao, R., & Ma, K.Y. (2008). Cholesterol-lowering nutraceuticals and functional foods. Journal of Agricultural & Food Chemistry, 56(19), 8761–8773.
Choe, J., Min, J. S., Lee, S. O., Khan, M. I., Yim, D. G., Lee, M., & Jo, C. (2018). Influence of cooking, storage period, and re-heating on production of cholesterol oxides in chicken meat. Korean Journal for Food Science & Animal Resources, 38(3), 433-441.
Damodharan, K., Palaniyandi, S. A., Yang, S. H., & Suh, J. W. (2016). Functional probiotic characterization and in vivo cholesterol-lowering activity of Lactobacillus helveticus isolated from fermented cow milk. Journal of Microbiology & Biotechnology, 26(10), 1675-1686.
Dehghan, M., Mente, A., Rangarajan, S., Mohan, V., Lear, S., Swaminathan, S., Wielgosz, A., et al. (2020). Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries. The American Journal of Clinical Nutrition, 111(4), 795-803.
DiNicolantonio, J. J., Lucan, S. C., & O'Keefe, J. H. (2015). The evidence for saturated fat and for sugar related to coronary heart disease. Progress in Cardiovascular Diseases, 58(5), 464-472.
Dinh, T., & Thompson, L. (2016). Cholesterol: Properties, Processing Effects, and Determination. Encyclopedia of Food & Health (pp. 60-69). Elsevier Inc.
Faselis, C., Imprialos, K., Grassos, H., Pittaras, A., Kallistratos, M., & Manolis, A. (2018). Is very low LDL-C harmful? Current Pharmaceutical Design, 24(31), 3658-3664.
Ferreira, F. S., Sampaio, G. R., Keller, L. M., Sawaya, C. H. F. A., Chavez, D. W. H., Torres, A. F. S. E., & Saldanha, T. (2017). Impact of air frying on cholesterol and fatty acids oxidation in sardines: protective effects of aromatic herbs. Journal of Food Science, 82(12), 2823-2831.
Food Directorate Health Products and Food Branch, Health Canada (2010). Oat Products and Blood Cholesterol Lowering. Ottawa: Bureau of Nutritional Sciences.
Froyen, E. (2021). The effects of fat consumption on low-density lipoprotein particle size in healthy individuals: a narrative review. Lipids in Health and Disease, 20(1), 1-21.
Grundy, S. M. (2016). Does dietary cholesterol matter? Current Atherosclerosis Report, 18(11), 68.
Guizellini, M., Aparecida, E., Da, F., Torres, S., Man, R. A., Saldanha, T., Christine, A., Frankland, H., & Gamallo, O. D. (2020). The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling. Journal of Food Science, 85(8), 2416-2426.
Hashari, S. Z., Abdul Rahim, A., Meng, G. Y., & Ramiah, S. K. (2020). Quantification of cooking method effect on COP content in meat types using triple quadrupole GC-MS/MS. Molecules, 25(21), 4978.
Ho, H. V., Sievenpiper, J. L., Zurbau, A., Blanco Mejia, S., Jovanovski, E., Au-Yeung, F., Jenkins, A. L., & Vuksan, V. (2016). The effect of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: a systematic review and meta-analysis of randomised-controlled trials. British Journal of Nutrition, 116(8), 1369-1382.
Hui, S., Liu, K., Lang, H., Liu, Y., Wang, X., Zhu, X., Doucette, S., Yi, L., & Mi, M. (2019). Comparative effects of different whole grains and brans on blood lipid: a network meta-analysis. European Journal of Nutrition, 58(7), 2779-2787.
Hunter, P. M., & Hegele, R. A. (2017). Functional foods and dietary supplements for the management of dyslipidaemia. Nature Reviews Endocrinology, 13(5), 278–288.
Khan, M. I., Min, J. S., Lee, S. O., Yim, D. G., Seol, K. H., Lee, M., & Jo, C. (2015). Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products. Lipids in Health & Disease, 14(1), 89.
Kim, J. E., & Campbell, W. W. (2018). Dietary cholesterol contained in whole eggs is not well absorbed and does not acutely affect plasma total cholesterol concentration in men and women: results from 2 randomized controlled crossover studies. Nutrients, 10(9), 1272.
Kuang, H., Yang, F., Zhang, Y., Wang, T., & Chen, G. (2018). The impact of egg nutrient composition and its consumption on cholesterol homeostasis. Cholesterol, 2018, 1-22.
Lim, G. B. (2019). Eating eggs is linked to increased risk of CVD. Nature Reviews Cardiology, 16(6), 320.
Luo, J., Yang, H., & Song, B. L. (2020). Mechanisms and regulation of cholesterol homeostasis. Nature Reviews Molecular Cell Biology, 21, 225–245.
MacDonald, C. J., Madika, A. L., Bonnet, F., Guy Fagherazzi, G., Lajous, M., & Boutron-Ruault, M. C. (2020). Cholesterol and egg intakes and risk of hypertension in a large prospective cohort of French women. Nutrients, 12(5), 1350.
Mannarino, M. M. S., & Pirro, M. (2014). Nutraceuticals for the treatment of hypercholesterolemia. European Journal of Internal Medicine, 25, 92–599.
Moumita, S., Das, B., Sundaray, A., Satpathi, S., Thangaraj, P., Marimuthu, S. & Jayabalan, R. (2018). Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd. Food Chemistry, 268, 558-566.
Onyenweaku, E., Ene-Obong, H., Oko, G., & Williams, I. (2019). Contribution of eggs and other cholesterol-containing foods to total dietary cholesterol intake, and their influence on serum lipid profile of adults in Calabar, Nigeria. European Journal of Nutrition & Food Safety, 9(4), 329-340.
Palaniyandi, S. A., Damodharan, K., Suh, J. W., & Yang, S. H. (2020). Probiotic characterization of cholesterol-lowering Lactobacillus fermentum MJM60397. Probiotics & Antimicrobial Proteins, 12(3), 1161-1172.
Pavadhgul, P., Bumrungpert, A., Harjani, Y., & Kurilich, A. (2019). Oat porridge consumption alleviates markers of inflammation and oxidative stress in hypercholesterolemic adults. Asia Pacific Journal of Clinical Nutrition, 28(2), 260-265.
Reis, S. A., Conceição, L. L., Rosa, D. D., Siqueira, N. P., & Peluzio, M. C. G. (2016). Mechanisms responsible for the hypocholesterolemic effect of regular consumption of probiotics. Nutrition Research Reviews, 30(1), 36-49.
Rhee, E. J., Ryu, S., Lee, J. Y., Lee, S. H., Cheong, E. S., Park, S. E., Park, C. Y., Won, Y. S., Kim, J. M., Dong-Sik Cho, D. S., Chung, H. K., & Sung, K. C. (2017). The association between dietary cholesterol intake and subclinical atherosclerosis in Korean adults: The Kangbuk Samsung health study. Journal of Clinical Lipidology, 11(2), 432-441.
Rouhani, M. H., Rashidi-Pourfard, N., Salehi-Abargouei, A., Karimi, M., & Haghiatdoost, F. (2018). Effects of egg consumption on blood lipids: a systematic review and meta-analysis of randomized clinical trials. Journal of the American College of Nutrition, 37, 99-110.
Sacks, F. M., Lichtenstein, A. H., Wu, J. H. Y., Appel, L. J., Creager, M. A., & Kris-Etherton, P. M. (2017). Dietary fats and cardiovascular disease: a presidential advisory from the American Heart Association. Circulation, 136(3), 1-23.
Sahebkar, A., Serban, M. C., & Gluba-Brzozka, A. (2016). Lipid-modifying effects of nutraceuticals: an evidence-based approach. Nutrition, 32, 1179–1192.
Schoeneck, M., & Iggman, D. (2021). The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials. Nutrition, Metabolism & Cardiovascular Diseases, 31(5), 1325-1338.
Sikaroudi, K. M., Soltani, S., Kolahdouz-Mohammadi, R., Clayton, Z. S., Fernandez, M. L., & Varse, F. (2020). The responses of different dosages of egg consumption on blood lipid profile: an updated systematic review and meta-analysis of randomized clinical trials. Journal of Food Biochemistry, 44 (8), e13263.
Soliman, G. A. (2018). Dietary cholesterol and the lack of evidence in cardiovascular disease Nutrients, 10, 780.
Soliman, G. A. (2019). Dietary fiber, atherosclerosis, and cardiovascular disease. Nutrients, 11(5), 1155.
Sugano, M., & Matsuoka, R. (2021). Nutritional viewpoints on eggs and cholesterol. Foods, 10(3), 494.
Tang, H., Cao, Y., Yang, X., & Zhang, Y. (2020). Egg consumption and stroke risk: a systematic review and dose-response meta-analysis of prospective studies. Frontiers in Nutrition, 7, 153.
Temple, N. J. (2018). Fat, sugar, whole grains and heart disease: 50 years of confusion. Nutrients, 10(1), 39.
Vincent, M. J., Allen, B., Palacios, O. M., Haber, L. T., & Maki, K. C. (2019). Meta-regression analysis of the effects of dietary cholesterol intake on LDL and HDL cholesterol. The American Journal of Clinical Nutrition, 109, 7-16.
Widomska, J., & Subczynski, W. K. (2019). Why is very high cholesterol content beneficial for the eye lens but negative for other organs? Nutrients, 11(5), 1083.
Xia, P. F., Pan, X. F., Chen, C., Wang, Y., Ye, Y., & Pan, A. (2020). Dietary intakes of eggs and cholesterol in relation to all-cause and heart disease mortality: A prospective cohort study. Journal of the American Heart Association, 9(10), e015743.
Xu, L., Lam, T. H., Jiang, C. Q., Zhu, F., Jin, Y. L., Woo, J., Cheng, K. K., & Thomas, G. N. (2019). Egg consumption and the risk of cardiovascular disease and all-cause mortality: Guangzhou biobank cohort study and meta-analyses. European Journal of Nutrition, 58, 785–796.
Yin, W., Li, Z., & Zhang, W. (2019). Modulation of bone and marrow niche by cholesterol. Nutrients, 11, 1394.
Zampelas, A., & Magriplis, E. (2019). New insights into cholesterol functions: a friend or an enemy? Nutrients, 11(7), 1645.
Zhong, V. W., Van Horn, L., & Cornelis, M. C. (2019). Associations of dietary cholesterol or egg consumption with incident cardiovascular disease and mortality. JAMA, 321(11), 1081-1095.
Zhu, H., & Chen, Z. Y. (2017). Do we no longer need to worry about dietary cholesterol? Journal of Agriculture & Food Chemistry, 65(46), 9931–9933.
Zhuang, P., Wu, F., Mao, L., Zhu, F., Zhang, Y., Chen, X., Jiao, J., & Zhang, Y. (2021). Egg and cholesterol consumption and mortality from cardiovascular and different causes in the United States: A population-based cohort study. PLoS Medicine, 18(2), e1003508.