Table 2 Effects of esterified sterols and stanols on LDL cholesterol and cholesterol absorption.
From: Plant sterols: factors affecting their efficacy and safety as functional food ingredients
Reference | Products | Vehicle | Subject | Condition: Starting mean TC mM(range) | Daily Dose g Free sterol/stanol Equivalents | #Servings /d | Outcome: Where possible, Placebo-adjusted % decrease LDL is given = % decrease with sterol (To vs Tf) % decrease with placebo (To vs Tf) |
|---|---|---|---|---|---|---|---|
[32] | D1 | Mayonnaise | 11 M, 4 W | >6.0 | 0.8 2.0 | Habitual usage | ↓ LDL 7.7% ↓ LDL 15.0% |
[102] | D1 | Spread rapeseed | 153 M&W | 5.9–5.9 | 1.8 or 2.6 | 3 | ↓ LDL 10.2% |
[25] | C2 (66% esterified), D1-2, C3, C5 | Spread | 100 | <8.0 | 3.3 D1-2 3.3 C2 1.5 C3 1.5 C5 | 2 | ↓ LDL 13% ↓ LDL 13% ↔ LDL ↔ LDL |
[178] | CD1 | Spread | 23 W | 5.5–8.0 | 2.4, 3.2, 3.2 |  | ↓ LDL 8–10% ↑ HDL 5–6% |
[104] | D2 D1-2 | Spread, low fat diet | 20 M, 35 W | 6.1–6.6 | 2.2 2.3 |  | ↓ LDL 13.7% ↓ LDL 8.6 % |
[104] | C2 | Spread | 42 M, 58 W | 5.2(2.7–7.4) | 0.8 1.6 3.2 | 2 | ↓ LDL 6.2 % ↓ LDL 9.2 % ↓ LDL 9.8% |
[76] | C2 D1 | Spread | 34 M&W | 4.8–7.0 | 2.0 | 2 | ↓ LDL 10.4% ↓ LDL 12.7% |
[37] | D1-2 | Spread | 14 M, 8 W | 6.9(5.0–8.5) | 0.8 1.6 2.4 3.0 | 2–3 | ↓ LDL 1.7% ↓ LDL 5.6% ↓ LDL 9.7% ↓ LDL 10.4% |
[98] | D1-2 | Spread | 105 | 6.0–6.6.1 | 2.0 3.0 | 2 3 | ↓ LDL 8.9% ↓ LDL 6.7% |
[77] | C1 D1 | Spread | 15 M | 6.4–6.5(6.0–10.0) | 1.8 1.8 | 2–3 | ↓ LDL 13.4%, ↓ C-abs 36.2% ↓ LDL 6.4%, ↓ C-abs 25.9 % |
[179] | C2, D1-2 | Spread | 5 M, 2 W | Illeostomy | 1.5 |  | ↓ C-abs 38–39% |
[99] | D2 D1-2 | Spread | 41 M, 71 W | 5.0–5.1 | 3.8 4.0 | 3 | ↓ LDL 12.6% ↓ LDL 1.6% |
[96] | D1-2 | Spread | 11 M, 28 W | 4.9 M, 4.7 W | 2.5-different # servings | 1 3 | ↓ LDL 9.9 ↓ LDL 10.2% |
[38] | C2 | Spread, Step 1 diet | 224 M&W | 6.2 | 1.1 2.2 | 2 | ↓ LDL 4.9%, ↓ TC 2.6% ↓ LDL 5.4%, ↓ TC 4.0% |
[78] | C (mainly 2) | Spread | 34 M, 28 W | 7.2 (control) 6.5 (treatment) | 2.5 |  | ↓ LDL 10–15% |
[73] | C2 | Beef | 34 M | 5.9 | 2.4 | 1 | ↓ LDL 15% |
[70] | D | Yoghurt | 16 M, 44 W | 5.1 | 3.0 | 3 | ↓ LDL 14 % |
[65] | C | Spread | 25 M, 38 W | 6.1 | 1.8 | 2 | ↓ LDL 5.4%, ↓ TC 3.4% |
[79] | C (vegetable oil) | Spread, Japanese basal diet | 26 M, 27 W | 5.5 | 1.8 | 2 | ↓ LDL 9.2%, ↓ TC 5.8% |
[80] | C (vegetable oil) | Spread | 19 M, 31 W | 6.0 | 2.1 |  | ↓ LDL 12.3%, ↓ TC 8.9% |
[180] | D | Spread | 38 M, 22 W | 6.1 (2 g group) 6.0 (3 g group) | 2.0 3.0 | 2 3 | ↓ LDL 9.6%, ↓ TC 6.3% ↓ LDL 7.3%, ↓ TC 5.5% |
[71] | C2 | Vegetable oil, partly filled milk | 33 M | <5.2 | 2.2 | 2 | ↓ C-abs 57.4% |