Almost one-third of cholesterol reductions achieved by consuming a
heart-healthy diet are due to plant sterols, suggests a new study from
Canada that supports the ingredient’s efficacy. Forty-two subjects with
high cholesterol levels were assigned to eat a diet high in soy protein,
viscous fibres, and almonds for 80 weeks, and supplemented with plant
sterols. At the end of the study, significant reductions were observed
in LDL cholesterol levels, report the researchers in the journal
Metabolism. Jenkins and co-workers prescribed the 42 subjects (average
age 63) to a diet containing viscous fibres (10 g/1,000 kcal), soy
protein (22.5 g/1,000 kcal), and almonds (23 g/1,000 kcal) for 80 weeks.
In addition, plant sterols were taken (one gram per 1,000 kcal), except
during weeks 52 to 62. Over the course of the study, LDL-cholesterol
levels decreased by an average of 15.4 per cent, while such reductions
were only 9.0 per cent in the absence of plant sterols. Complete data
was only available in 18 subjects, but similar reductions were observed,
report the researchers, with a 16.7 per cent decrease overall, and 10.3
per cent in the absence of sterols. The results showed, state Jenkins
and co-workers, that plant sterols contribute over one-third of the
LDL-cholesterol reductions observed in combination with other
cholesterol-lowering foods. Increased plant sterol intakes are likely to
have been a part of the ancestral human diet at about one gram per day
and are part of a more plant-based diet as currently recommended for CHD
risk reduction, including green leafy vegetables, raw or dry roasted
nuts, and non-hydrogenated vegetable oils.
Category: Productos
Source: NutraIngredients