Phytosterols Deficiency in a Diet of Young People: Results of the Nutritional Assessment

Abstract

Abstract Objectives Phytosterols are important biologically active components of the human diet, preventing dyslipidemia, and atherosclerosis and reduce the risk of developing metabolic syndrome and cardiovascular pathologies. This study was designed with two aims: (a) To assess the level of phytosterols intake; (b) To describe which food sources make the largest contribution to phytosterols intake. Methods The level of consumed phytosterols and their main food sources were assessed using the 24-hour recall method using the database the national Institute of health and social security of Finland (Fineli). A survey was conducted among 125 students aged 17 to 29 years. The average age of students was 22.38 ± 1.73 years, and included 94 females and 31 males. Results None of the respondents reached the recommended phytosterols level (300 mg/day), although 97.6% of them included various sources of phytosterols in a diet. Only for 8.8% of participants intake of phytosterols was more than half the recommended level (153.54–249.96 mg/day). The main sources of phytosterols in this group were: onions – 72.7% of respondents included it's in their diet, sunflower oil and fresh tomatoes – 63.6%, potatoes – 54.5%, fresh cucumbers – 45.4%, apples and white cabbage 36.3%, tomato paste 27.2%, cauliflower, Chinese cabbage, parsley, beets – 18.8%, corn and olive oils, sauerkraut, broccoli, Brussels sprouts, beans, avocado, kiwi – 9.09%. For 88.8% of participants, dietary phytosterols intake was less than half the recommended level (2.13–146.39 mg/day). In this group, the main sources of phytosterols were: sunflower oil – 52.5%, potatoes – 46.8%, onions – 43.2%, fresh tomatoes – 36.9%, fresh cucumbers – 34.2%, fresh apples – 29.7%, bananas – 20.7%, white cabbage and sauerkraut – 17.1%, sweet red pepper – 13.5%, fresh and canned peas – 11.7%, parsley and dill – 10.8%, Chinese cabbage, beets and olive oil – 8.1%, oranges, green onions and beans – 5.4%. The students did not include phytosterols-rich foods in their diet: green grapes, black and red currants, blueberries, cranberries, and raspberries. Conclusions Obviously, in order to achieve the optimal level of phytosterols in the diet, it is not enough to use their sources with low and medium phytosterols content. It is necessary to include in the diet either foods enriched with them, or selectively foods with their high content. Funding Sources No funding.