Effects of yoghurt enriched with free plant sterols on the levels of serum lipids and plant sterols in moderately hypercholesterolaemic subjects on a high-fat diet

Abstract

This study examined the effect of plant sterols added, together with an emulsifying agent, to a low-fat yoghurt on the serum lipid and plant sterol values in moderately hypercholesterolaemic volunteers. Study I was a randomized double-blind, cross-over trial. For 4 weeks, 15 volunteers consumed yoghurt containing 1 g plant sterols or a placebo yoghurt. Study II was a randomized, double-blind, parallel-group study. For 8 weeks, the sterol group (n=12) ingested daily two yoghurts (2 g/day plant sterols) and the placebo group (n=14) ingested two yoghurts without plant sterols.

Study I: compared with the placebo, the sterol yoghurt reduced serum total cholesterol by 0.15 mmol/l (2.2%, P =0.235) and low-density lipoprotein (LDL) cholesterol by 0.19 mmol/l (4.3%, P =0.082), and increased serum campesterol by 0.26 mg/100 ml (P =0.006) and sitosterol by 0.11 mg/100 ml (P =0.015).

Study II: compared with the placebo, the sterol yoghurt reduced serum total cholesterol by 0.41 mmol/l (6.3%, P =0.167) and LDL cholesterol by 0.28 mmol/l (6.4%, P =0.306), and increased serum campesterol by 0.28 mg/100 ml (P =0.016) and sitosterol by 0.40 mg/100 ml (P =0.206).

Meta-analysis: the pooled treatment difference was −0.34 mmol/l (−5.2%, P =0.173) in total cholesterol and was −0.26 mmol/l (−5.8%, P =0.261) in LDL cholesterol, when the sterol yoghurt was compared with the placebo.

A low-fat yoghurt enriched with 1–2 g/day plant sterols reduced serum cholesterol levels in moderately hypercholesterolaemic subjects. Campesterol and sitosterol serum levels increased, but their concentration remained in the range of normal values.

• Plant sterols
• hypercholesterolaemia
• serum cholesterol
• serum plant sterols
• yoghurt