Study shows high fiber rye bread enriched with plant sterols significantly reduces levels of lipids in blood serum.
Consumption of a plant sterol-enriched rye bread for two weeks
was associated with a 5 percent reduction in total cholesterol levels,
and an 8 percent reduction in LDL cholesterol levels, according to
findings published in Nutrition, Metabolism and Cardiovascular Diseases.
“High-fiber rye bread enriched with both 2 g/d and 4 g/d of nonesterified plant sterol during two weeks is sufficient to induce significant beneficial changes in major serum lipid and apolipoprotein risk factors compared to control treatment,” said the researchers.
They added that such benefits, coupled with rye breads own health-promoting properties, means that the combination of plant sterol and high fiber bread is an attractive dietary modification that can easily be put into practice as a functional food.
Plant sterols occur naturally in vegetable oils, nuts, seeds and grains, and possess serum cholesterol-lowering properties. Among the food industry they are widely used ingredients for functional foods aimed at reducing cholesterol.
Numerous clinical trials in controlled settings have reported that daily consumption of 1.5 to 3 grams of phytosterols/-stanols from foods can reduce total cholesterol levels by eight to 17 per cent, representing a significant reduction in the risk of cardiovascular disease.
High fiber, whole grain cereals also may also possess certain cardiovascular health benefits, which according to the researchers include serum LDL and total cholesterol lowering properties. “These results indicate that rye bread as vehicle is able to deliver and release plant sterols into the intestine and the marked reduction in LDL- cholesterol suggests no significant interaction