Cleghorn C L, Skeaff C M, Mann J, Chisholm A
Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
Eur J Clin Nutr. 2003 Jan;57(1):170-6. doi: 10.1038/sj.ejcn.1601531.
To determine the effect of a plant sterol-enriched spread on plasma cholesterol concentrations when replacing butter or a standard polyunsaturated spread in a diet containing 30% of energy fat.
Parallel butter phase followed by double-blind, randomized, cross-over polyunsaturated spread phases.
General community.
Volunteer sample of 50 free-living men and women with mean age (s.d.) 46.7 y (10.5), moderately elevated plasma total cholesterol 5.95 mmol/l (0.78), and body mass index 26.0 (3.9) kg/m(2).
Participants ate a moderately low-fat diet (30% of energy) for the 11-week intervention. During the first 3 weeks the diet included 20 g per day of butter. Participants were then randomized to replace the butter with 25 g of polyunsaturated spread with or without 2 g of plant sterols for 4 weeks, crossing over in the last 4 weeks to the alternate spread.
Plasma cholesterol and fatty acids.
Replacing butter with a standard polyunsaturated fat spread reduced mean plasma total cholesterol concentrations by 4.6% (from 6.09 (0.82) to 5.81 (0.77) mmol/l, P<0.01) and low-density lipoprotein cholesterol by 5.5% (from 3.98 (0.76) to 3.76 (0.74) mmol/l, P<0.05). Replacing butter with a polyunsaturated spread containing plant sterols reduced plasma total cholesterol by 8.9% (from 6.09 (0.82) to 5.55 (0.76) mmol/l, P<0.01) and low density lipoprotein cholesterol by 12.3% (from 3.98 (0.76) to 3.49 (0.72) mmol/l, P<0.01). Plasma high density lipoprotein cholesterol concentration was the same on the three diets.
In people with moderately raised plasma cholesterol concentrations consuming reduced-fat diets the reduction in plasma total and low-density lipoprotein cholesterol concentrations achieved by replacing butter with a polyunsaturated spread is enhanced by addition of plant sterols.
在能量脂肪占比30%的饮食中，用富含植物甾醇的涂抹酱替代黄油或标准多不饱和涂抹酱，以确定其对血浆胆固醇浓度的影响。
先进行平行黄油阶段，然后是双盲、随机、交叉多不饱和涂抹酱阶段。
普通社区。
50名自由生活的男性和女性志愿者样本，平均年龄（标准差）46.7岁（10.5），血浆总胆固醇中度升高，为5.95 mmol/l（0.78），体重指数为26.0（3.9）kg/m²。
在为期11周的干预期间，参与者食用适度低脂饮食（能量的30%）。在最初3周的饮食中，每天包含20克黄油。然后参与者被随机分组，用25克含或不含2克植物甾醇的多不饱和涂抹酱替代黄油，为期4周，在最后4周交叉使用另一种涂抹酱。
血浆胆固醇和脂肪酸。
用标准多不饱和脂肪涂抹酱替代黄油可使血浆总胆固醇平均浓度降低4.6%（从6.09（0.82）降至5.81（0.77）mmol/l，P<0.01），低密度脂蛋白胆固醇降低5.5%（从3.98（0.76）降至3.76（0.74）mmol/l，P<0.05）。用含植物甾醇的多不饱和涂抹酱替代黄油可使血浆总胆固醇降低8.9%（从6.09（0.82）降至5.55（0.76）mmol/l，P<0.01），低密度脂蛋白胆固醇降低12.3%（从3.98（0.76）降至3.49（0.72）mmol/l，P<0.01）。三种饮食的血浆高密度脂蛋白胆固醇浓度相同。
在血浆胆固醇浓度中度升高且食用低脂饮食的人群中，用多不饱和涂抹酱替代黄油降低血浆总胆固醇和低密度脂蛋白胆固醇浓度的效果，会因添加植物甾醇而增强。
