It's not a single scientific study blown out of proportions. It's the same at every level, including official reports by expert committees and scientific bodies:

Take eggs for example.

Here are the 1995 dietary guidelines:

https://health.gov/dietaryguidelines/dga95/9DIETGUI.HTM

> Choose a diet low in cholesterol

> The body makes and requires cholesterol. In addition, cholesterol is obtained from food. Dietary cholesterol comes from animal sources such as egg yolks, meat (especially organ meats such as liver) poultry, fish, and higher fat dairy products. Many of these foods are also high in saturated fats. Choosing foods with less cholesterol and saturated fat will help lower your blood cholesterol levels. The Nutrition Facts Label lists the Daily Value for cholesterol as 300 mg. You can keep your cholesterol intake at this level or lower by emphasizing intakes of grains, vegetables, and fruits and by limiting intake of egg yolks, including those used in cooking.

Here is the scientific report of the 2015 guidelines:

https://health.gov/dietaryguidelines/2015-scientific-report/...

> Cholesterol: Previously, the Dietary Guidelines for Americans recommended that cholesterol intake be limited to no more than 300 milligrams per day. The 2015 DGAC will not bring forward this recommendation because available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum cholesterol, consistent with the conclusions of the AHA/ACC report, Cholesterol is not a nutrient of concern for overconsumption.

The sad part, is that there was never any good evidence to limit consumption of cholesterol and eggs.