Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects
Article Abstract:
An analysis of the dose-dependency of the cholesterol-lowering impact of doses of 0.83 g/d, 2.61 g/d and 3.24 g/d of plant sterols derived from widely used edible oils in spreads among normocholsterolaemic and mildly hypercholesterolaemic subjects indicates that there is no clear difference in efficacy between the three dosages of plant sterols. Nevertheless, 95% confidence intervals indicate rising cholesterol reductions with rising plant sterol content. One possible reason for the absence of a dose-dependency is that a compensatory rise in cholesterol synthesis takes place after consumption of higher dosages of plant sterols.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1999
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Plant sterol-enriched margarines and reduction of plasma total- and LDL-cholesterol concentrations in normocholesterolaemic and mildly hypercholesterolaemic subjects
Article Abstract:
A study was conducted to compare the impact of margarine enriched with either vegetable oil sterols or sitostanol-ester on plasma total-, LDL-, and HDL-cholesterol concentrations. Results revealed that margarine with sterol-esters, similar to margarine with sitostanol-ester, has the capacity to lower blood total- and LDL-cholesterol levels without affecting HDL-cholesterol concentrations. Furthermore, adding such products in edible fat significantly reduces the risk of cardiovascular disease in the population.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1998
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Interesterification of fats in margarine: effect on blood lipids, blood enzymes, and hemostasis parameters
Article Abstract:
Clinical chemical, fasting blood lipids and hemostasis parameters were not adversely affected in healthy people by the interesterification of blended vegetable oils in comparison with a non-interesterified fat blend. Food industries could consider interesterification of edible fats instead of using trans fatty acids. Consumption of the interestified blend produced marginally lower concentrations of D-dimers, with coronary heart disease risk positively linked with higher levels of D-dimers.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1997
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