No changes in serum fat-soluble vitamin and carotenoid concentrations with the intake of plant sterol/stanol esters in the context of a controlled diet

Raeini−Sarjaz, Mahmoud; Ntanios, Fady; Vanstone, Catherine A.; Jones, Peter J.H.

doi:10.1053/meta.2002.32021

Cited by 48 publications

(32 citation statements)

References 13 publications

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“…The differences in the changes between the sterol and the control groups were no longer significant when the a-tocopherol and b-carotene values were adjusted for the reduced serum total cholesterol concentrations. This accords with some earlier studies with free plant sterols (Volpe et al, 2001;Colgan et al, 2004;Thomsen et al, 2004) or with plant sterol esters (Nestel et al, 2001;Raeini-Sarjaz et al, 2002). However, in other studies with free plant sterols (Weststrate and Meijer, 1998;Hallikainen et al, 1999) or with plant sterol esters (Gylling et al, 1999;Hendriks et al, 1999;Mensink et al, 2002), there has been a significant (8-30%) reduction in b-carotene or a-tocopherol concentrations after lipid adjustment for reduced total or LDL cholesterol.…”

Section: Discussionsupporting

confidence: 89%

Safety aspects and cholesterol-lowering efficacy of low fat dairy products containing plant sterols

Korpela

Tuomilehto

Högström³

et al. 2006

Eur J Clin Nutr

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Objective: The aim of this study was to investigate whether a plant sterol mixture would reduce serum cholesterol when added to low fat dairy products in subjects with hypercholesterolaemia, and to examine the effects of the mixture on the serum plant sterol and fat-soluble vitamin levels. Design: A parallel, double-blind study. Setting: The study was performed in three different locations in Finland. Subjects: In total, 164 mildly or moderately hypercholesterolaemic subjects participated in the study. Methods: The subjects were randomly divided into two groups: a plant sterol group and a control group. The subjects consumed the products for 6 weeks after a 3-week run-in period. The targeted plant sterol intake was 2 g/day in the sterol group. Results: During the treatment period, there was a 6.5% reduction in serum total cholesterol in the sterol group while no change was observed in the control group (Po0.0005). Serum low-density lipoprotein (LDL) cholesterol was reduced by 10.4% in the sterol group and by 0.6% in the control group (Po0.00005). There was no change during the trial in serum high-density lipoprotein (HDL) cholesterol or triacylglycerol concentrations. The HDL/LDL cholesterol ratio increased by 16.1% in the sterol group and by 4.3% in the control group (P ¼ 0.0001). Serum plant sterol levels increased significantly (P ¼ 0.0001) in the sterol group. None of the fat-soluble vitamin levels decreased significantly when changes in serum total cholesterol were taken into account. The hypocholesterolaemic effect of sterol administration was not influenced by apolipoprotein E phenotype. Conclusions: Yoghurt, low-fat hard cheese and low-fat fresh cheese enriched with a plant sterol mixture reduced serum cholesterol in hypercholesterolaemic subjects and no adverse effects were noted in the dietary control of hypercholesterolaemia.

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Section: Discussionsupporting

confidence: 89%

Safety aspects and cholesterol-lowering efficacy of low fat dairy products containing plant sterols

Korpela

Tuomilehto

Högström³

et al. 2006

Eur J Clin Nutr

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“…There was no difference in serum vitamins and bcarotene responses between the 2 groups. This finding was similar to those of previous studies (21)(22)(23)(27)(28).…”

Section: : (P<001) Versus Baseline (Student's T-test)supporting

confidence: 93%

Effects of Phytosterol Ester-Enriched Vegetable Oil on Serum Cholesterol and Assessment of Safety in Healthy Men.

et al. 2003

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Abstract:The purpose of this study was to determine the effects of phytosterol esterenriched vegetable oil on the serum concentration of cholesterol and to assess its safety in healthy subjects with normocholesterolemics. Twenty-two healthy subjects completed this study in a double blind, parallel arm design. The subjects were randomly divided into 2 groups: control group (n = 11) and phytosterol ester-enriched group (n = 11), and fed either 42 g of phytosterol ester-enriched vegetable oil or control vegetable oil, containing about 1.336 g and 0.117 g of phytosterol (as the major free sterol) respectively, daily for 4 weeks. Serum lipids, apolipoproteins, serum fat-soluble vitamins, serum phytosterols and biochemical parameters were measured. The subjects were asked to report any side effect. Phytosterol ester-enriched vegetable oil significantly reduced the concentrations of serum total cholesterol, low-density lipoprotein cholesterol and apolipoprotein B, by 3.3%, 4.4% and 3.2% respectively, compared with control oil. No significant changes were found in the concentrations of triacylglycerol, high-density lipoprotein cholesterol, very low-density lipoprotein cholesterol, remnant-like lipoprotein cholesterol and other kinds of apolipoproteins. Neither vegetable oil affected the concentrations of fat-soluble vitamins (retinol and a-tocopherol) or b-carotene. Serum bsitosterol and campesterol were significantly higher in the phytosterol ester-enriched vegetable oil group compared with the control oil group. The concentrations of biochemical parameters did not change in either group. There were no side effects or serious adverse events in either group during the administration. In conclusion, the results showed that a daily 1.336 g intake of phytosterol (as the major free sterol) is effective in lowering serum total-and LDL-cholesterol in healthy men and has no negative physiologic action.

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“…The study also proved Vitamin E levels diminished slightly, however those decreases are not relevant when plasma alphatocopherol concentrations are standardized to the concentration of LDL in cholesterol (Hendriks et al, 2003). In regards to vitamin K, studies have shown an absence of information providing a significant decrease in concentrations when consuming phytosterols (Raeini-Sarjaz, Ntanios, Vanstone, & Jones, 2002).…”

Section: Side Effects From Phytosterol Supplementationmentioning

confidence: 88%

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

Acevedo

Franchetti

2016

Food Research International

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No changes in serum fat-soluble vitamin and carotenoid concentrations with the intake of plant sterol/stanol esters in the context of a controlled diet

Cited by 48 publications

References 13 publications

Safety aspects and cholesterol-lowering efficacy of low fat dairy products containing plant sterols

Safety aspects and cholesterol-lowering efficacy of low fat dairy products containing plant sterols

Effects of Phytosterol Ester-Enriched Vegetable Oil on Serum Cholesterol and Assessment of Safety in Healthy Men.

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

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