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Decreased Carotenoid Concentrations Due to Dietary Sucrose Polyesters Do Not Affect Possible Markers of Disease Risk in Humans

Wendy M. R. Broekmans^*,,**, Ineke A. A. Klöpping-Ketelaars^*, Jan A. Weststrate, Lilian B. M. Tijburg, Geert van Poppel, Ard A. Vink, Tos T.J.M Berendschot, Michiel L. Bots^#, Wim A. M. Castenmiller and Alwine F. M. Kardinaal^*,**

^* TNO Nutrition and Food Research, Department of Nutritional Physiology, PO Box 360, 3700 AJ Zeist; Division of Human Nutrition and Epidemiology, Wageningen University, Wageningen; ^** TNO-WU Center for micronutrient research, Wageningen; Unilever Health Institute, Unilever R&D, Vlaardingen; TNO Nutrition and Food Research, Department of Target Organ Toxicology, Zeist; Department of Ophthalmology, University Medical Center Utrecht, Utrecht; and ^# Julius Center for General Practice and Patient Orientated Research, University Medical Center Utrecht, Utrecht; The Netherlands

¹To whom correspondence should be addressed. E-mail: Kardinaal{at}voeding.tno.nl.

Excessive consumption of energy and fat increases the risk for obesity. Snacks containing sucrose polyesters (SPE) as a dietary fat replacer are on the market in the United States. SPE products have been shown to lower concentrations of serum carotenoids in short-term studies. Experimental studies on the longer-term effects on health of decreased carotenoid concentrations are lacking. A 1-y randomized, double-blind, placebo-controlled parallel trial was performed. Subjects (n = 380) with a habitual low or high fruit and vegetable intake were assigned to the treatments (0, 7, 10 or 17 g/d SPE). SPE was given in the form of spreads, chips or both. The groups were compared for serum carotenoids, vitamins and markers of oxidative damage, eye health, cardiovascular health and immune status. After 1 y, serum lipid-adjusted carotenoids showed the largest decrease in the SPE chips and spread group (17 g/d) compared with the control group [-carotene 33%; ß-carotene 31%, lycopene 24%, ß-cryptoxanthin 18%, lutein 18% (all P < 0.001) and zeaxanthin 13% (P < 0.05)]. Consumption of SPE spread (10 g/d SPE) decreased carotenoid concentrations by 11–29% (all P < 0.05). SPE chips (7 g/d SPE) decreased zeaxanthin (11%), ß-carotene (12%) and -carotene (21%; all P < 0.05). Serum lipid adjusted -tocopherol decreased significantly by 6–8% (all P < 0.001) in all SPE groups. No negative effects were observed on markers of oxidation, eye health, cardiovascular health or immune status. This study shows that decreases in serum carotenoid concentrations do not affect possible markers of disease risk.

KEY WORDS: • carotenoids • humans • sucrose polyesters • biomarkers

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