Phytosterols incorporated into low-fat fermented milk was effective
in lowering LDL cholesterol levels in people with slightly elevated
cholesterol, French researchers have reported. Writing in the American
Journal of Clinical Nutrition, Boris Hansel from Paris’ Hôpital de la
Pitié and co-workers report that daily consumption of the low fat milk
containing 1.6 grams of phytosterols was effective in reducing LDL
levels by eight per cent after six weeks. The researchers recruited 194
subjects with LDL cholesterol levels between 130 and 190 milligrams pre
deciliter and randomly assigned to consume two low-fat portions of plain
fermented milk (control group) or the milk containing 0.8 grams of
plant sterol ester (experimental group) or for six weeks. Hansel and
cow-workers report that consumption of the sterol ester-containing milk
led to plasma LDL-cholesterol reductions of 9.5 and 7.8 per cent after
three and six weeks, respectively, compared to the control group.
Moreover, concentrations of oxidised LDL were significantly reduced in
the group consuming the plant sterol-enriched milk PS group compared
with the control group. However, no significant changes in plasma
triacylglycerol and HDL-cholesterol concentrations were reported.
Category: Productos
Source: NutraIngredients
