Effects of low-fat hard cheese enriched with plant stanol esters on serum lipids and apolipoprotein B in mildly hypercholesterolaemic subjects

Abstract

Objective: To investigate the cholesterol-lowering effects of a low-fat cheese enriched with plant stanol esters in mildly hypercholesterolaemic subjects, as part of their normal diet. Design: A randomized double-blind parallel-group study. Setting: Valio Ltd, Helsinki. Subjects: Sixty-seven mildly hypercholesterolaemic volunteers (24 men, 43 women) participated in the study, which all of them completed. Interventions: The subjects were randomly assigned to the plant stanol ester group or the control group. During the 5-week intervention, the subjects in the stanol group consumed a cheese enriched with 2 g of plant stanols per day, and the subjects in the control group, a control cheese with no plant stanols. Results: In the stanol ester group, as compared to the control group, both serum total and low-density lipoprotein (LDL) cholesterol decreased significantly, that is, by 5.8% (À0.32 mmol/l, 95% CI À0.50 to À0.15 mmol/l, Po0.001) and 10.3% (À0.36 mmol/l, 95% CI À0.53 to À0.18 mmol/l, Po0.001), respectively. There were no significant changes in high-density lipoprotein cholesterol (HDL), triglycerides or apolipoprotein B concentrations between the groups. Conclusion: Cheese enriched with 2 g of plant stanol in the form of fatty acid esters decreases serum total and LDL cholesterol significantly.

Plant stanol esters and blood cholesterol ‐ Scientific substantiation of a health claim related to plant stanol esters and lower/reduced blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006 ‐ Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies

“…The LDL-cholesterol lowering effect of plant stanol esters added to margarine-type spreads, mayonnaise and yoghurt was consistent and of similar magnitude among the studies. Similar results were also obtained for butter, low fat cheese, "ready-made low fat meals" and for pasta, each of them used as the vehicle in a single study (Gylling and Miettinen, 1999;Jauhiainen et al, 2006;Salo and Wester, 2005). Some studies suggested that the LDL-cholesterol lowering effect might be smaller when stanol esters were administered in soft gel capsules, milk and muesli, compared to margarine-type spreads (Lagstroem et al, 2006;Seppo et al, 2007;Theuwissen and Mensink, 2007;Woodgate et al, 2006).…”

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

“…Another characteristic of the product tested in the present study is its very low fat content. In previous studies of "low-fat" dairy products (6,10,20), the fat content of the products tested was often relatively low but higher than that in the present study. The main dietary recommendation for patients with hypercholesterolemia is to limit their intake of saturated fats, including those of dairy products.…”

Plant sterols/stanols as cholesterol lowering agents: a meta-analysis of randomized controlled trials

“…Compared to control, LDL levels were reduced by 0.33 (95% CI, –0.38 to –0.28), 0.32 (95% CI, –0.40 to –0.25), –0.34 (95% CI, –0.40 to –0.28) and 0.20 (95% CI, –0.28 to –0.11) mmol/L in the fat spreads, mayonnaise and salad dressing, milk and yoghurt, and other food products, respectively. Other food product subgroups included studies testing the efficacy of plant sterols/stanols incorporated in chocolate ( 47 , 48 ), orange juice ( 22 , 23 ), cheese (49) , non-fat beverage ( 26 , 27 ), meat (33) , croissants and muffins (21) , oil in bread (43) , and cereal bars (24) .…”