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

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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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All Science Journal Classification (ASJC) codes

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

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