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
Category: Productos
Source: Nutraingredients