I probably eat ten to twenty bucks worth of sardines a week. I get plain in olive oil or in water and use my own horseradish mustard on them.
The working hypothesis here is that certain types of gut flora metabolizes lecithin into choline and then into trimethylamine N-oxide, which in mice was associated with arterial plaque formation. Additionally, serum choline is associated with arterial plaque formation.
So lethicin and choline supplements may reduce cholesterol in some people, but those same people nevertheless remmain at risk for arterial plaques, depending upon the type of gut flora that inhabits them. Cholesterol levels are not the be all and end all to prevent plaque formation.
Specially designed yogurt may reduct the amount (good health) of the gut flora that likely is flourishing on excessive levels of artificially introduced (human or animal dietrary supplements) lecithin and choline.