The food in question is shrimp. Shrimp is loaded with cholesterol. But its version of cholesterol is not absorbed by your body. It passes through the digestive system untouched, leaving you unaffected.
As always, take this factoid in moderation. What often accompanies shrimp, (the butter scampi, batter breading), those ARE easily absorbed saturated fats and will increase your cholesterol levels.
But it has me wondering about what I believe to now be antiquated Nutrition Facts. What if this phenomena extends to other nutrients? It would no longer be sufficient to see how much nutrient a food contains; we'd need to know how much of that will be absorbed.
Another example that illustrates this difference: Omega-3 Fatty Acids. They are helpful to the body and are found in both seafood and flaxseed. But the form that is in flaxseed is poorly absorbed, making seafood the better option.