Quílez Joan, Rafecas Magda, Brufau Gemma, García-Lorda Pilar, Megías Isabel, Bulló Mònica, Ruiz Joan A, Salas-Salvadó Jordi
Departament de Tecnologia, Europastry S.A., Barcelona, Spain.
J Nutr. 2003 Oct;133(10):3103-9. doi: 10.1093/jn/133.10.3103.
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, alpha-tocopherol and beta-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 alpha-tocopherol and beta-carotene. The ability of bakery products to include sufficient quantities of beta-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.
植物甾醇对胆固醇的降低作用尚未在烘焙食品中得到评估，向载体中添加脂溶性抗氧化剂也从未进行过测试。我们调查了食用富含甾醇酯、α-生育酚和β-胡萝卜素的羊角面包和玛格达莱纳小蛋糕（西班牙松饼）对正常胆固醇水平、经常食用烘焙食品且保持日常饮食和生活方式的人群血浆脂质和脂溶性抗氧化剂浓度的影响。采用随机、双盲、安慰剂对照设计，对照组（C组，n = 29）每天食用两片（标准羊角面包和小蛋糕），甾醇酯组（SE组，n = 28）食用添加了甾醇酯（3.2 g/天）的相同产品，为期8周。SE组的总胆固醇和低密度脂蛋白胆固醇（LDL-C）分别降低了0.24 mmol/L（P < 0.01）和0.26 mmol/L（P < 0.005），而对照组这些变量没有变化。两组之间总胆固醇和LDL-C变化的总差异分别为0.38 mmol/L（8.9%）和0.36 mmol/L（14.7%）（P < 0.001）。组内高密度脂蛋白胆固醇、三酰甘油或脂蛋白(a)浓度的变化没有差异。同样，两组之间血浆生育酚和类胡萝卜素浓度随时间的组内变化也没有差异。我们的研究结果表明，烘焙食品是植物甾醇的优良载体，食用它们与总胆固醇和LDL-C浓度降低有关，而α-生育酚和β-胡萝卜素没有变化。烘焙食品能够包含足够量的β-胡萝卜素以弥补潜在的缺乏，以及它们的功效与食用时间无关，这些都是有趣的发现。
