Cholesterol reduction by different plant stanol mixtures and with variable fat intake

Area of Science:

• Nutritional Science
• Cardiovascular Health

Background:

• Plant sterols, including campestanol and sitostanol, are known to reduce serum cholesterol.
• The impact of varying campestanol to sitostanol ratios in different food matrices (margarine, butter) on cholesterol metabolism requires further investigation.

Purpose of the Study:

• To determine if different campestanol/sitostanol mixtures in margarine affect serum cholesterol reduction.
• To assess if sitostanol ester in butter decreases serum cholesterol and alters cholesterol absorption and metabolism.

Main Methods:

• Twenty-three postmenopausal women consumed margarines and butters with varying plant sterol compositions.
• Intervention periods involved specific stanol intakes, with double-blind, randomized order and washout phases.
• Serum cholesterol precursors, plant sterols, and other lipid markers were quantified using gas-liquid chromatography (GLC).

Main Results:

• Both sitostanol and campestanol ester-rich margarines significantly reduced LDL cholesterol and increased HDL cholesterol.
• Sitostanol ester-rich butter also decreased LDL cholesterol and the LDL/HDL cholesterol ratio.
• All stanol interventions reduced cholesterol absorption and synthesis markers, with no significant impact on fat-soluble vitamin levels except for carotenoids.

Conclusions:

• Varying the campestanol to sitostanol ratio in margarine and butter similarly reduced cholesterol absorption and atherogenic serum lipids.
• Stanol-rich foods effectively decrease LDL cholesterol and the LDL/HDL ratio, contributing to less atherogenic lipid profiles.