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Consumption of tall oil-derived phytosterols in a chocolate matrix significantly decreases plasma total and low-density lipoprotein-cholesterol levels

Published online by Cambridge University Press:  09 March 2007

Jacqueline de Graaf ,
Pernette R. W. de Sauvage Nolting ,
Marjel van Dam ,
Elizabeth M. Belsey ,
John J. P. Kastelein ,
P. Haydn Pritchard  and
Anton F. H. Stalenhoef
Jacqueline de Graaf*
Affiliation:
Department of General Internal Medicine, University Medical Centre Nijmegen, Nijmegen, The Netherlands
Pernette R. W. de Sauvage Nolting
Affiliation:
Department of Vascular Medicine, Academic Medical Centre, Amsterdam, The Netherlands
Marjel van Dam
Affiliation:
Department of Vascular Medicine, Academic Medical Centre, Amsterdam, The Netherlands
Elizabeth M. Belsey
Affiliation:
Department of Statistics, Division of Infectious Diseases, Northwestern University, Chicago IL, USA
John J. P. Kastelein
Affiliation:
Department of Vascular Medicine, Academic Medical Centre, Amsterdam, The Netherlands
P. Haydn Pritchard
Affiliation:
Department of Pathology and Laboratory Medicine, University of British Columbia, Vancouver, Canada
Anton F. H. Stalenhoef
Affiliation:
Department of General Internal Medicine, University Medical Centre Nijmegen, Nijmegen, The Netherlands
*
*Corresponding author: Dr J. de Graaf, fax +31 24 35 417 34, email J.deGraaf@aig.azn.nl
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Abstract

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In a randomized, double-blind, placebo-controlled trial we evaluated the effect of dietary chocolates enriched with a wood-based phytosterol–phytostanol mixture, containing 18% (w/w) sitostanol, compared with placebo dietary chocolates in seventy subjects with primary hypercholesterolaemia (total cholesterol levels below 8 mmol/l). For 4 weeks, participants consumed three servings of the phytosterol-enriched chocolate/d that provided 1·8 g unesterified phytosterols/d or a placebo chocolate in conjunction with a low-fat, low-cholesterol diet. Plasma total and LDL-cholesterol levels were statistically significantly reduced by 6·4% (−0·44 mmol/l) and 10·3% (−0·49 mmol/l), respectively, after 4 weeks of phytosterol-enriched-chocolate treatment. Plasma HDL-cholesterol and triacylglycerol levels were not affected. Consumption of phytosterol-enriched chocolates significantly increased plasma lathosterol concentration (+20·7%), reflecting an increased endogenous cholesterol synthesis in response to phytosterol-induced decreased intestinal cholesterol absorption. Furthermore, the chocolates enriched with phytosterols significantly increased both plasma sitosterol (+95·8%) and campesterol (+64·1%) levels, compared with the placebo chocolate group. However, the absolute values of plasma sitosterol and campesterol remained within the normal range, that is, below 10 mg/l. The chocolates with phytosterols were palatable and induced no clinical or biochemical side effects. These findings indicate that dietary chocolate enriched with tall oil-derived phytosterols (1·8 g/d) is effective in lowering blood total and LDL-cholesterol levels in subjects with mild hypercholesterolaemia and thus may be helpful in reducing the risk of CHD in these individuals.

Keywords

PhytosterolsLipidsChocolate
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 5 , November 2002 , pp. 479 - 488
Copyright
Copyright © The Nutrition Society 2002

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