Two randomized controlled crossover studies quantifying acute dietary-cholesterol absorption and its effect on plasma total cholesterol. Study 1: 16 men ate a vegetable salad with 0, 75 g (280 mg cholesterol), or 150 g (560 mg cholesterol) cooked whole egg. Study 2: 17 women ate cooked vegetables with 0 or 100 g cooked whole egg. Cholesterol absorption efficiency from whole egg was low, and plasma total cholesterol concentration did not acutely rise after egg-cholesterol ingestion in either study, consistent with rapid homeostatic down-regulation of absorption/synthesis blunting any acute signal. relevance_note: A mechanistic, acute-kinetics primary showing poor absorption efficiency of egg-derived cholesterol translates into no acute rise in plasma cholesterol — a null/pro-egg mechanism data point distinct from the chronic feeding trials.