[The cholesterol level of egg yolk. A review (author's transl)].

Abstract

The author, on the basis of research conducted over the last thirty years, demonstrates that the cholesterol content of the egg yolk is 20% less than the level assumed in Italian and French law and based on outdated research. She also shows that the level varies for genetic and environmental reasons and also according to the method of analysis. Finally it is demonstrated that hens' eggs contain much less cholesterol than those of other fowls.