QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Quílez, J. Articles by Salas-Salvadó, J. Search for Related Content PubMed PubMed Citation Articles by Quílez, J. Articles by Salas-Salvadó, J.

---

Human Nutrition and Metabolism

Bakery Products Enriched with Phytosterol Esters, -Tocopherol and ß-Carotene Decrease Plasma LDL-Cholesterol and Maintain Plasma ß-Carotene Concentrations in Normocholesterolemic Men and Women¹

Joan Quílez, Magda Rafecas^*, Gemma Brufau^*, Pilar García-Lorda, Isabel Megías, Mònica Bulló, Joan A. Ruiz and Jordi Salas-Salvadó^,2

Departament de Tecnologia, Europastry S.A., Barcelona, Spain; ^* Departament de Nutrició i Bromatologia, Facultat de Farmacia, Universitat de Barcelona, Barcelona, Spain; and Unitat de Nutrició Humana, Facultat de Medicina i Ciències de la Salut de Reus, Universitat Rovira i Virgili, 43201-REUS, Spain

²To whom correspondence should be addressed. E-mail: jss{at}fmcs.urv.es.

The hypocholesterolemic effects of phytosterols have not been evaluated in bakery products, and the addition of liposoluble antioxidants to the carrier has never been tested. We investigated the effects of consuming croissants and magdalenas (Spanish muffins) enriched with sterol esters, -tocopherol and ß-carotene on plasma lipid and fat-soluble antioxidant concentrations in normocholesterolemic, habitual consumers of bakery products following their usual diet and lifestyle. Using a randomized, double-blind, placebo-controlled design, the control (C) group (n = 29) received two pieces daily (standard croissant and muffin) and the sterol ester (SE) group (n = 28), the same products with sterol esters added (3.2 g/d) for 8 wk. Total and LDL cholesterol (LDL-C) decreased in the SE group by 0.24 mmol/L (P < 0.01) and 0.26 mmol/L (P < 0.005), respectively, whereas these variables did not change in the control group. The total difference in total and LDL-C changes between groups was 0.38 mmol/L (8.9%) and 0.36 mmol/L (14.7%), respectively (P < 0.001). Within-group changes in HDL cholesterol, triacylglycerol or lipoprotein(a) concentrations did not differ. Similarly, within-group changes over time in plasma tocopherol and carotenoid concentrations did not differ between groups. Our findings suggest that bakery products are excellent carriers for phytosterols, and their consumption is associated with a decrease in total and LDL-C concentrations, with no changes in -tocopherol and ß-carotene. The ability of bakery products to include sufficient quantities of ß-carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings.

KEY WORDS: • phytosterols • cholesterol • LDL cholesterol • bakery products • ß-carotene

This article has been cited by other articles:

				I. Demonty, R. T. Ras, H. C. M. van der Knaap, G. S. M. J. E. Duchateau, L. Meijer, P. L. Zock, J. M. Geleijnse, and E. A. Trautwein Continuous Dose-Response Relationship of the LDL-Cholesterol-Lowering Effect of Phytosterol Intake J. Nutr., February 1, 2009; 139(2): 271 - 284. [Abstract] [Full Text] [PDF]

				V. S. Retelny, A. Neuendorf, and J. L. Roth Nutrition Protocols for the Prevention of Cardiovascular Disease Nutr Clin Pract, October 1, 2008; 23(5): 468 - 476. [Abstract] [Full Text] [PDF]