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Sterol esters reduce total cholesterol and LDL cholesterol levels
Plant sterols, such as sterol esters, are natural blockers of cholesterol absorption. They are added to some brands of "heart healthy" margarine type spreads because studies have consistently found that they lower blood levels of cholesterol, a risk factor for coronary artery disease. Researchers asked 57 healthy men and women, all with normal cholesterol levels; to consume either a sterol ester enriched croissant and muffin or a conventional croissant and muffin daily for eight weeks. The enriched croissants and muffins provided 3.2 grams daily of sterols in the form of sterol esters, plus small amounts of vitamin E and beta carotene. All of the subjects had been regular consumers of bakery products, so the significant alteration was the addition of the sterol esters to the diet of the experimental group. Subjects eating the sterol enriched croissants and muffins had average reductions of 8.9 percent in total cholesterol and 14.7 percent in LDL cholesterol, compared with those not consuming sterol esters. Subjects eating the sterol ester enriched croissants and muffins also maintained normal blood levels of vitamin E and beta carotene.
This study shows that the addition of sterol esters to the diet can significantly reduce cholesterol levels and thus potentially lower the risk of coronary heart disease. These findings also suggest that bakery products are excellent carriers for phytosterol, and their consumption is associated with a decrease in total and LDL concentrations. The ability of bakery products to include sufficient quantities of beta carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings. However, for long term risk reduction from heart disease, it is important to consume a diet low in saturated fat and high in fiber.
Plant sterols, such as sterol esters, are natural blockers of cholesterol absorption. They are added to some brands of "heart healthy" margarine type spreads because studies have consistently found that they lower blood levels of cholesterol, a risk factor for coronary artery disease. Researchers asked 57 healthy men and women, all with normal cholesterol levels; to consume either a sterol ester enriched croissant and muffin or a conventional croissant and muffin daily for eight weeks. The enriched croissants and muffins provided 3.2 grams daily of sterols in the form of sterol esters, plus small amounts of vitamin E and beta carotene. All of the subjects had been regular consumers of bakery products, so the significant alteration was the addition of the sterol esters to the diet of the experimental group. Subjects eating the sterol enriched croissants and muffins had average reductions of 8.9 percent in total cholesterol and 14.7 percent in LDL cholesterol, compared with those not consuming sterol esters. Subjects eating the sterol ester enriched croissants and muffins also maintained normal blood levels of vitamin E and beta carotene.
This study shows that the addition of sterol esters to the diet can significantly reduce cholesterol levels and thus potentially lower the risk of coronary heart disease. These findings also suggest that bakery products are excellent carriers for phytosterol, and their consumption is associated with a decrease in total and LDL concentrations. The ability of bakery products to include sufficient quantities of beta carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings. However, for long term risk reduction from heart disease, it is important to consume a diet low in saturated fat and high in fiber.
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