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In 1916 a Dutch physician, Cornelis De Langen, noted that the Dutch in Java, an island in Indonesia, had atherosclerosis (plaque build-up inside the arteries) and cardiovascular disease, but this was uncommon in the Javanese on their native diet, which was mainly based on plant foods with a few eggs a week. He linked high blood cholesterol to heart disease and showed that putting the Javanese on a Dutch diet increased their blood cholesterol by about one millimoles per litre (mmol/L), which is quite a large effect.
Most adults in North America, Europe, and Australasia have moderately increased blood cholesterol levels as a result of middle-aged spread, saturated fat intake and, to some extent, cholesterol intake. Randomized controlled trials, where participants are fed increasing amounts of eggs, have found that each 200mg of cholesterol from eggs increases the harmful form of blood cholesterol, low-density lipoprotein (LDL), by only 0.1mmol/L (about a 3% increase). But dietary cholesterol also enhances the LDL cholesterol-raising effect of saturated fat.
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"However, when the Son of Man comes, will he find faith on the earth?" Luke 18:8