Is There a Difference Between Riboflavin and Cholesterol?

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There was a 38% decline in riboflavin content in our produce from 1950 to 1999. This is another nutrient that has become kind of like, you know, it's gone MIA. We shouldn't need to consume cholesterol in food, but there are some people who have defects in cholesterol synthesis and the treatment for them is dietary cholesterol. It's a probability that you just need to be much more careful about planning those things.

Chris Masterjohn earned his PhD in Nutritional Sciences from the University of Connecticut in 2012. He served as a postdoctoral research associate in the Comparative Biosciences department of the College of Veterinary Medicine at the University of Illinois at Urbana-Champaign. From August 2014 to December 2016, he served as Assistant Professor of Health and Nutrition Sciences at Brooklyn College, part of the City University of New York.

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