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

Jung Hyun Yae, Yoen Kim Oh, Byung Kang Joo, Jong Ho Lee, Yangsoo Jang, Lippo Liponkoski, Pia Salo

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

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/m2) 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 β-carotene and retinol were unchanged in both groups; however, lipid-corrected serum α-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.

Original languageEnglish
Pages (from-to)743-753
Number of pages11
JournalNutrition Research
Volume25
Issue number8
DOIs
Publication statusPublished - 2005 Aug 1

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Yogurt
LDL Lipoproteins
LDL Cholesterol
Fats
Hypercholesterolemia
Fasting
Triglycerides
Serum
Cholesterol
Lipids
Phytosterols
Edible Plants
Tocopherols
Carotenoids
Vitamin A
HDL Cholesterol
Young Adult
Esters
Cardiovascular Diseases
Fatty Acids

All Science Journal Classification (ASJC) codes

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics

Cite this

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title = "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",
abstract = "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/m2) 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 β-carotene and retinol were unchanged in both groups; however, lipid-corrected serum α-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.",
author = "Yae, {Jung Hyun} and Oh, {Yoen Kim} and Joo, {Byung Kang} and Lee, {Jong Ho} and Yangsoo Jang and Lippo Liponkoski and Pia Salo",
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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. / Yae, Jung Hyun; Oh, Yoen Kim; Joo, Byung Kang; Lee, Jong Ho; Jang, Yangsoo; Liponkoski, Lippo; Salo, Pia.

In: Nutrition Research, Vol. 25, No. 8, 01.08.2005, p. 743-753.

Research output: Contribution to journalArticle

TY - JOUR

T1 - 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

AU - Yae, Jung Hyun

AU - Oh, Yoen Kim

AU - Joo, Byung Kang

AU - Lee, Jong Ho

AU - Jang, Yangsoo

AU - Liponkoski, Lippo

AU - Salo, Pia

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N2 - 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/m2) 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 β-carotene and retinol were unchanged in both groups; however, lipid-corrected serum α-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.

AB - 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/m2) 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 β-carotene and retinol were unchanged in both groups; however, lipid-corrected serum α-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.

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