researchers wanted to evaluate if the consumption of eggs increased cholesterol levels in older adults. 200 participants were randomly assigned to two groups: group a included one egg per day in their breakfast and no oatmeal consumption during 5 weeks of the trial, and group b included 40 g of oatmeal in their breakfast and no egg consumption during the same time. when those 5 weeks ended, the participants were asked to not consume any eggs or oatmeal for the next 3 weeks. after the 3 weeks passed, the participants in group a were switched to a breakfast with oatmeal but no eggs and the participants in group b were switched to a breakfast with eggs but no oatmeal for an additional 5 weeks. the cholesterol levels of the participants were measured at the beginning and end of each of the two 5-week dietary trials. participants were asked to maintain their physical activity levels and dietary patterns consistent throughout the duration of the study so that the only difference in the two trials was the consumption of oatmeal and/or eggs