A freshly published Finnish study in the American Journal of Clinical Nutrition has shown that consumption of high-cholesterol foods doesn’t raise heart disease risk, opposing earlier heart health and cholesterol-rich food consumption researches.

While speaking to TIME, Dr. Luc Djoussé, an associate professor and heart disease researcher at Harvard Medical School and Brigham and Women's Hospital, said that dietary cholesterol doesn’t turn into high blood cholesterol levels.

For the study, researchers tracked more than 1,000 healthy men of the age group 42 to 60 years, nearly a third of who were carriers of ApoE4-a gene variant that could raise the risk of both heart disease and Alzheimer's disease (AD).

They studied the diets of the participants by giving them questionnaires and tracked them for nearly 21 years, during which 230 men contracted coronary artery disease.

The participants of the study consumed roughly 2,800 milligrams of cholesterol per week, on an average. According to The New York Times, most of this or a quarter was a result of eating an average of four eggs every week. One egg has about 180 milligrams of cholesterol in it.

The study results haven’t shown any link between cardiovascular disease and total cholesterol or egg intake in carriers of ApoE4 or non-carriers-even after considering specific control factors, like diabetes, age, education, hypertension, body-mass index (BMI), and other characteristics.

The New York Times reported that Jyrki Viranen, an adjunct professor of epidemiology at the University of Eastern Finland, said, “Moderate intake of cholesterol doesn't seem to increase the risk of heart disease, even among those people at higher risk”.