Table 1. Foods High in Cholesterol Food Serving Size Cholesterol Boiled egg 1 225 mg Cream cheese 1oz 27 mg Cheddar cheese 1oz 19 mg Butter 3.5oz 250 mg Lamb 3.5oz 70 mg Beefsteak 3.5oz 70 mg Chicken 3.5oz 60 mg Kidney, beef 3.5oz 375 mg Liver, beef 3.5oz 300 mg Ice Cream 3.5oz 45 mg Sponge cake 3.5oz 260 mg

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 Pland Sterols: As a food additive

Caution about phytosterols is disputed. The main health concern are atherosclerosis and the vulnerable plaques which produce heart attacks, stroke, and other cardiovascular and cerebrovascular events. Evidence does not exist that lowering total blood cholesterol levels by any means is healthy, and there are no large clinical trials which verify the efficacy of phytosterols in reducing heart attack rates. Furthermore, there is some evidence that phytosterols can promote atherosclerosis, particularly in susceptible individuals.. A 2008 study conducted in Finland showed that sterols can accumulate in heart valves, suggesting that dietary sterols might increase the risk of aortic valve stenosis.

In 2009, Cardiologist Dr. William Davis noting evidence that plant sterols are implicated in increased cardiovascular events, diseased aortic valves, and carotid atherosclerotic plaque, advised: "Until there is clarification on this issue, I would urge everyone to avoid sterol-added 'heart healthy' products."
The FDA has approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."*

To date, more than 20 clinical studies on the effects of phytosterols on cholesterol have been conducted. One study published in Food Technology indicated that consuming two grams of phytosterols daily could slash the risk of heart disease by 25% (Hicks 2001). Another study published in the American Journal of Clinical Nutrition revealed that phytosterols interfered with cholesterol absorption by 33% to 42% (Mattson 1982).

Reference: http://www.medicalnewstoday.com/articles/27981.php

As a food ingredient or additive, phytosterols have cholesterol-lowering properties (reducing cholesterol absorption in intestines). Phytosterols occur naturally in small quantities in vegetable oils, especially sea buckthorn oil (1640mg/100g oil), corn oil (968mg/100g), and soybean oil (327mg/100g oil). One such phytosterol complex, isolated from vegetable oil, is cholestatin, composed of campesterol, stigmasterol, and brassicasterol, and is marketed as a dietary supplement. Sterols can reduce cholesterol in human subjects by 10% to 15%.

The mechanism behind phytosterols and the lowering of cholesterol occurs as follows: the incorporation of cholesterol into micelles in the gastrointestinal tract is inhibited, decreasing the overall amount of cholesterol absorbed (see cholesterol absorption inhibitor). This may in turn help to control body total cholesterol levels, as well as modify HDL, LDL and TAG levels. Many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels.

courtesy, wikipedia