Plant stanol esters in low-fat yogurt reduces total and low-density lipoprotein cholesterol and low-density lipoprotein oxidation in normocholesterolemic and mildly hypercholesterolemic subjects

: Hyun YJ, Kim OY, Kang JB, Lee JH, Jang Y, Liponkoski L, Salo P

Publisher: PERGAMON-ELSEVIER SCIENCE LTD

: 2005

: Nutrition Research

: NUTRITION RESEARCH

: NUTR RES

: 25

: 8

: 743

: 753

: 11

: 0271-5317

DOI: https://doi.org/10.1016/j.nutres.2005.08.004

We examined the effects of plant stanol ester contained in low-fat yogurt on serum lipids and low-density lipoprotein (LDL) oxidation in Korean young adults with normocholesterolemia and mild hypercholesterolemia. After screening tests (fasting total cholesterol, 174 to 251 mg/dL; and fasting triacylglycerols, < 266 mg/dL), 51 subjects (28.7 +/- 0.7 years, 22.6 +/- 0.4 kg/m(2)) were included in the study and randomly assigned to a group receiving yogurt with either a plant stanol ester or a placebo. Four weeks' intake of plant stanol (2 g/d) as its fatty acid ester lowered total and LDL cholesterol levels by almost 6% and 10%, respectively, without affecting high-density lipoprotein cholesterol and triacylglycerol concentrations. Plasma oxidized LDL was also reduced by 5.4% in the test group. Serum beta-carotene and retinol were unchanged in both groups; however, lipid-corrected serum alpha-tocopherol was significantly increased in the test group (P < .05) We conclude that plant stanol ester contained in low-fat yogurt may be effective in reducing total and LDL cholesterol and oxidized LDL level in a habitual diet without restriction of fat and cholesterol intake. Foods containing plant sterols or stanols might be a useful tool for normocholesterolemic and mildly hypercholesterolemic individuals to prevent more severe hypercholesterolemia and cardiovascular disease. (c) 2005 Elsevier Inc. All rights reserved.