For many years, one of the cornerstones of heart-healthy dietary advice was to avoid high-cholesterol foods. It seemed logical: Too much cholesterol in the bloodstream can clog the arteries with dangerous plaque. High cholesterol is linked to heart disease, stroke, high blood pressure and peripheral artery disease.But it seems the science wasnt there to support the villification of high-cholesterol foods. Research indicates that our cholesterol profiles are much more related to genetic factors than diet. So earlier this year, the Dietary Guidelines Advisory Committee (DGAC) announced that cholesterol is not considered a nutrient of concern for overconsumption.