The effect of high-fiber rye bread enriched with nonesterified plant sterols on major serum lipids and apolipoproteins in normocholesterolemic individuals
2012
Background and aims:
Plant sterolsare naturally occurring cholesterol-lowering compounds which are industrially incorporated in various foods. A
novel foodcarrier is rye bread, the intake of which can be monitored in trials utilizing newly defined plasma biomarkers. Our aim was to determine the effects of
plant sterolsincorporated into high-fiber rye bread on serum total and LDL cholesterol, apoB/apoA1 and total cholesterol/HDL cholesterol ratios and lipophilic (pro)vitamins in healthy free-living normocholesterolemic individuals. Methods and results: In this double-blind, dietary intervention trial the subjects (nZ68) were randomized to receive a rye bread (9.3 g/d fiber) with added
plant sterols(2 g/d) (active) or without (control). In the second phase of the study the amount of rye bread was doubled providing 18.6 g/d fiber and in the active group 4 g/d
plant sterols. Compliance was monitored utilizing 3-day
food diariesand a novel rye
fiber-derivedbiomarker in plasma. Intake of rye bread enriched with 2 g/d of
plant sterolsduring two weeks reduced significantly serum total and LDL cholesterol, apoB/apoA1 and total cholesterol/HDL cholesterol ratios by 5.1%, 8.1%, 8.3% and 7.2%, respectively, compared to controls. Correspondingly, the following two-week treatment with 4 g/d of
plant sterolsresulted in 6.5%, 10.4%, 5.5% and 3.7% difference compared
Keywords:
-
Correction
-
Source
-
Cite
-
Save
43
References
20
Citations
NaN
KQI