(18-03-11) Dietary cholesterol: from physiology to cardiovascular risk.

Lecerf JM, de Lorgeril M.

Nutrition Department, Institut Pasteur de Lille, 1 rue du Professeur Calmette,
BP 245, 59019 Lille Cedex, France.
Abstract
Dietary cholesterol comes exclusively from animal sources, thus it is
naturally present in our diet and tissues. It is an important component of cell
membranes and a precursor of bile acids, steroid hormones and vitamin D.
Contrary to phytosterols (originated from plants), cholesterol is synthesised
in the human body in order to maintain a stable pool when dietary intake is
low. Given the necessity for cholesterol, very effective intestinal uptake
mechanisms and enterohepatic bile acid and cholesterol reabsorption cycles
exist; conversely, phytosterols are poorly absorbed and, indeed, rapidly
excreted. Dietary cholesterol content does not significantly influence plasma
cholesterol values, which are regulated by different genetic and nutritional
factors that influence cholesterol absorption or synthesis. Some subjects are
hyper-absorbers and others are hyper-responders, which implies new therapeutic
issues. Epidemiological data do not support a link between dietary cholesterol
and CVD. Recent biological data concerning the effect of dietary cholesterol on
LDL receptor-related protein may explain the complexity of the effect of
cholesterol on CVD risk.

Source: Br J Nutr. 2011 Mar 9:1-9. [Epub ahead of print]

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