January 18, 2011
HELSINKI, FinlandNew research published in Nutrition, Metabolism and Cardiovascular Diseases found rye bread enriched with 2 g/d to 4 g/d of nonesterified plant sterols reduced total and LDL cholesterol in subjects with normal cholesterol levels.
Researchers at the University of Helsinki conducted a double-blind, dietary intervention trial where subjects were randomized to receive a rye bread with 9.3 g/d fiber with added plant sterols (2 g/d) (active) or without (control). In the second phase of the study, the amount of rye bread was doubled providing 18.6 g/d fiber and in the active group 4 g/d plant sterols. Compliance was monitored utilizing three-day food diaries and a novel rye fiber-derived biomarker in plasma.
Intake of rye bread enriched with 2 g/d of plant sterols during two weeks reduced significantly serum total and low-density (LDL) cholesterol, apoB/apoA1 and total cholesterol/high density lipoprotein (HDL) cholesterol ratios by 5.1 percent, 8.1 percent, 8.3 percent and 7.2 percent respectively, compared to controls. Correspondingly, the following two-week treatment with 4 g/d of plant sterols resulted in 6.5 percent, 10.4 percent, 5.5 percent and 3.7 percent difference compared to controls, being most pronounced for LDL (0.33 mmol/L).
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