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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*
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.

Type
Research Article
Copyright
Copyright © The Nutrition Society 2002

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