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Cholesterol lowering effects of milk with added plant sterols
Author(s) -
Cusack Laura K,
Kunces Laura J,
Fernandez Maria-Luz L,
Kraemer William J,
Volek Jeff S
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.626.28
Subject(s) - cholesterol , triglyceride , chemistry , cholesterol lowering , food science , plant sterols , milk fat , endocrinology , medicine , zoology , biology , biochemistry , sterol , linseed oil
Functional foods incorporating plant sterols (PS) reduce low‐density lipoprotein cholesterol (LDL‐C) on average approximately 10%. We examined the cholesterol lowering effects of a novel triglyceride recrystallized phystosterol (TRP) in a matrix of fat‐free milk. Twenty men and women (mean ± SD; age, 56 ± 8 years; BMI, 27.4 ± 7.6) with elevated LDL‐C (>100 mg/dL) participated in two 4‐week phases. During Phase I subjects consumed 16 oz of 2% cow's milk and during Phase II they consumed an equal amount of fat‐free cow's milk containing 2.0 grams of TRP. Serum cholesterol was determined by the average of two fasting blood draws performed before and after each phase. Compared to values obtained after 2% milk, the TRP resulted in a significant 9.4% decrease in total cholesterol and an 11.5% decrease in LDL‐C. There was no effect of TRP on serum high‐density lipoprotein cholesterol or triglycerides. These results indicate that TRP can be effectively incorporated into fat‐free milk resulting in significant cholesterol lowering effects, supporting its practical use for cholesterol conscience consumers.