Use of margarine enriched in phytosterols by patients at high cardiovascular risk and treated by hypolipidemic drugs

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

“…Meanwhile, rice fortification received considerable attention due to the great importance of rice in children's nutrition. Margarine was fortified with vitamin A (FAO & OMS, ) in Denmark and milk with vitamin D in the United States (Laforest et al, ). The fortification of sugar with vitamin A has been introduced for the first time during the 1970s in Guatemala, followed by other Costa Rica, Honduras, and El Salvador, for reaching up to 80% (Honduras) and 95% (Guatemala and El Salvador) of households (Mora, Dary, Chinchilla, & Arroyave, ).…”

Cardiovascular risk and lifestyle habits of consumers of a phytosterol‐enriched yogurt in a real‐life setting

“…Limited data are available on adherence to recommendations for functional foods in a CVD prevention context. Studies of stanol and phytosterol‐enriched margarines in high‐risk patients in Europe revealed use is suboptimal (De Jong et al ., ; Laforest et al ., ) with only mild benefits reported in post‐marketing analyses (Wolfs et al ., ). The present study shows that phytosterol‐enriched yogurt intake conformed to recommendations in a high proportion of consumers, with two‐thirds of the population consuming it most days and at an adequate dose (Scientific Opinion of the Panel on Dietetic Products Nutrition & Allergies, ; Reiner et al ., ).…”

“…To our knowledge, this enrichment of EMR with patient‐reported outcomes has seldom been performed and is an innovative and valid approach for studying the correlates of phytosterol use. A similar but more limited use of this was described in patients at high cardiovascular risk to assess their consumption of phytosterol‐enriched margarine (Laforest et al ., ), although their overall dietary and lifestyle profiles were not analysed. Validated questionnaires were used to evaluate dietary habits and physical activity.…”

Functional foods development: Trends and technologies

“…From the early 1940s onwards, the fortification of cereal products with thiamine, riboflavin and niacin (Kyritsi, Tzia, & Karathanos, 2011) has become common practice. Margarine was fortified with vitamin A (FAO & WHO, 2006) in Denmark and milk with vitamin D (FAO & WHO, 2006) in the United States, then enriched with phytosterols and used by patients with high cardiovascular risk (Laforest, Moulin, Schwalm, Le Jeunne, Chretin, Kitio, Massol, & Van Ganse, 2007). Folic acid fortification of wheat (Samaniego-Vaesken, Alonso-Aperte, & Varela-Moreiras, 2010) became widespread in the Americas, a strategy adopted by Canada and the United States and about 20 Latin American countries.…”