Effect of low-fat, fermented milk enriched with plant sterols on serum lipid profile and oxidative stress in moderate hypercholesterolemia

Abstract

Background: Plant sterol (PS)-enriched foods have been shown to reduce plasma LDL-cholesterol concentrations. In most studies, however, PSs were incorporated into food products of high fat content. Objective: We examined the effect of daily consumption of PSsupplemented low-fat fermented milk (FM) on the plasma lipid profile and on systemic oxidative stress in hypercholesterolemic subjects. Design: Hypercholesterolemic subjects (LDL-cholesterol concentrations ͧ130 and ͨ 190 mg/dL; n ҃ 194) consumed 2 low-fat portions of FM in the same meal daily for 6 wk. Subjects were randomly assigned to 2 groups: low-fat FM enriched with 0.8 g PS ester per portion or control FM. Plasma concentrations of lipids, oxidized LDL, ␤-carotene, ␤-sitosterol, campesterol, and highsensitivity C-reactive protein were measured during the trial. Results: Plasma LDL-cholesterol concentrations were reduced by 9.5% and 7.8% after 3 and 6 wk, respectively, in the 1.6-g/d PS group compared with the control group, whereas plasma triacylglycerol and HDL-cholesterol concentrations were not significantly affected. In addition, there were no significant changes in serum ␤-carotene on normalization to LDL cholesterol during the study period in both groups, whereas plasma concentrations of oxidized LDL were reduced significantly in the PS group compared with the control group (Ҁ1.73 compared with 1.40 U/L, respectively; P 0.05). Plasma sitosterol concentrations were increased by 35% (P 0.001 compared with control); however, campesterol concentrations did not change during the study period. Conclusion: Daily consumption of 1.6 g PS in low-fat FM efficiently lowers LDL cholesterol in subjects with moderate hypercholesterolemia without deleterious effects on biomarkers of oxidative stress.Am J Clin Nutr 2007;86:790 -6.

Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

“…Foods with lower contents of saturated fatty acids are the order of day and in recent year's significant increase in the demand of such products have been observed. The great deal of shifting from saturated fats to unsaturated sources of oils is greatly attributed to the large number of incidences of cardiovascular diseases, hypertension, obesity, diabetes other health related disorders (Hansel et al 2007). The situation has led to the increased consumption of functional foods containing higher content of polyunsaturated fatty acids.…”

Soy as a Functional Food

“…Nevertheless, HDL cholesterol and triglycerides were not affected by the consumption of the drink, which was sensorally accepted by the subjects (Weidner et al, 2008). Accordingly, many studies have demonstrated and corroborated the effectiveness of phytosterols enriching various foods; margarine (AbuMweis et al, 2008), juices (Devaraj et al, 2003), milk (Plana et al, 2008;Hansel et al, 2007), and yogurt (Plat et al, 2009), evaluating cholesterol-lowering effect when consumed in the recommended dose. Recently, a meta-analysis of 84 clinical trials was conducted evaluating the effect of the enrichment of foods with phytosterols on subjects with hypercholesterolemia.…”

Content of Nutrients Component and Fatty Acids in Chia Seeds (Salvia Hispanica L.) Cultivated in Ecuador

“…Foods with lower contents of saturated fatty acids are the order of day and in recent year's significant increase in the demand of such products have been observed. The great deal of shifting from saturated fats to unsaturated sources of oils is greatly attributed to the large number of incidences of cardiovascular diseases, hypertension, obesity, diabetes, and other health-related disorders [15]. The situation has led to the increased consumption of functional foods containing higher content of PUFA.…”