Low-fat Spread Research Articles

Bidirectional Mendelian randomization explores the causal relationship between dietary habits and rheumatoid arthritis.

Epidemiological and other studies have shown that the occurrence and progression of rheumatoid arthritis (RA) are closely related to diet. To further explore the causal association between dietary habits and RA, we performed a bidirectional Mendelian randomization (MR) analysis. The dataset related to dietary habits is from genome-wide association studies, including 143 dietary habits. The dataset of RA is from the FinnGen database. Inverse variance weighted (IVW), MR-Egger, simple mode, weighted median, and weighted mode were used for the 2-sample, 2-way MR analysis. At the same time, a variety of pleiotropic and heterogeneity tests were used to ensure the accuracy of the results. IVW results show that among current drinkers (drinks usually with meals yes + it varies vs no) was positively correlated with RA (β, 0.563 [95% confidence interval [CI], 0.286-0.840]; P = 6.7 × 10-5). Spread type (low fat spread vs any other) was negatively correlated with RA (β, -2.536 [95% CI, -3.725 to -1.346]; P = 2.9 × 10-5). In addition, the reverse MR results showed that RA was positively correlated with milk type (skimmed vs any other; β, 0.006 [95% CI, 0.000-0.011]; P = 4.5 × 10-2). RA was positively correlated with spread type (tub margarine vs never; β, 0.016 [95% CI, 0.002-0.029]; P = 2.5 × 10-2). The results of pleiotropy and heterogeneity tests showed that there was no pleiotropy (P > .05) in the obtained results. The analysis results of MR-Egger, simple mode, weighted median, and weighted mode are consistent with our IVW results. This study reveals a potential association between specific dietary habits and RA. Among current drinkers (drinks usually with meals yes + it varies vs no) was positively correlated with RA. Spread type (low fat spread vs any other) was negatively correlated with RA. RA was positively correlated with milk type (skimmed vs any other) and spread type (tub margarine vs never).

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis.

Shellac wax-based oleogel emulsions were studied with a three level two factorial design in order to find an optimal formulation for a spread formulation. Rheological, textural, colorimetry, and stability analysis were conducted to assess the performance of oleogel emulsions. FTIR spectra were also compared. The similarities between the samples were studied using cluster analysis. Analysis of variance (ANOVA) demonstrates that (i) the texture is influenced by the wax concentration, (ii) the rheology and stability by both the considered numeric factors (wax and water concentration) and their interaction, and (iii) the color by both factors. The emulsions containing 7% (m/m) shellac oleogels behaved like the strongest systems, (G′ & GLVR > 30,000 Pa) and exhibited the highest value of the G′-G″ cross-over. The lowest oil binding capacity (OBC) was 99.88% for the sample with 3% (m/m) shellac and 20% (m/m) water. The whiteness index (Windex) varied between 58.12 and 78.50. The optimization process indicated that a formulation based on 4.29% (m/m) shellac wax and 24.13% (m/m) water was suitable as a low-fat spread.

Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee

Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavor, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow color than rapidly pre-cooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white color and rapidly pre-cooled buffalo ghee had white color. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for color and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically, it was observed that both the LFS differ in FFA content, while they had similar fat, protein, carbohydrate, ash, and total solids content, as well as pH. Oiling off and wheying off were found higher in cow ghee LFS over buffalo ghee LFS. Color, appearance, and flavor scores were found improved by the addition of butter annatto color and diacetyl flavor respectively. Color and appearance, body and texture, spreadability, and overall acceptability scores were higher for cow ghee LFS when subjected to 35 °C for 10, 20, and 30 min. It was found that after 10 min of exposure to 35 °C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.

Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate.

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.

Stability study of fortified low-fat spreads with preservatives

Abstract Physicochemical variations in products are known to occur depending on storage conditions. This study examined the effects of storage time on the physicochemical, sensory, rheological, and microbiological properties of fortified low-fat spreads. Fortified spreads containing potassium sorbate (PS; 0.05% and 0.1%) or MicroGard 100 (MG; 0.5% and 1%) as preservatives and a control spread (CS) were packed in presterilized airtight polyethylene jars and their shelf lives were investigated by storage at (5±1) °C for 91 d. Based on the physicochemical properties, the addition of preservatives inhibited the formation of free fatty acids and thiobarbituric acid and influenced the pH and acidity. The emulsion stability of the preserved samples was greater than that of the CS after 14 d. As storage progressed, the sensory and rheological properties of the CS deteriorated continuously, whereas significantly smaller changes were observed for the samples containing 0.1% PS and 1% MG. The surface growth of yeasts and molds was the main cause of spoilage, particularly in the CS. For all the samples, the standard plate counts and the yeast and mold counts increased during storage. In contrast, the coliform counts were zero, indicating that the samples were manufactured and stored under hygienic conditions. The samples containing lower levels of preservatives (0.05% PS and 0.5% MG) were acceptable for 70 d and 77 d as compared to 49 d for the CS. Notably, the addition of 0.1% PS and 1% MG extended the shelf life to 91 d.

Suitability of Bambara Groundnut (Vigna Subterranean) as An Alternative to Peanut Matrix for Development and Production of Low-Fat Food Spread

Bambara groundnut (BGN) is an underutilized crop grown in Nigeria. Few types are consumed in rural household which they use traditional methods to cultivate and process into traditional food products. Knowledge of the preparation of food spread would add value to utilization and processing of Bambara groundnut. In this study, low fat spread was prepared from roaster, blanched, dehulled and dried back to moisture of 12% Bambara groundnut flour and pea nut spread used as control. Seven (7) samples were prepared: in the ratio 90: 10, 80:20, 70:30, 60:40, 50:50, 100:0, 100:0, peanuts which serve as control, (XY1, XY2, XY3, XY4, XY5, XY6 and XY7), The proximate, amino acids composition and anti-nutritional factors composition of low-fat food spread were investigated. The proximate composition increased with the level of substitution with peanut. Protein content of low-fat food spread (18.77-25.34) Ash and fibers in all the low-fat food spread samples produced, were different from each other. Moisture content range (7.30-37.64) sample XY7 had the highest. Carbohydrate range (21.71-58.71) sample XY6 with the highest and XY7 the lowest. Lipids range (5.70-32.09) XY7 with the highest values. Amino acids content of the low-fat food spread samples produced were comparable to FAO/WHO (2007) recommended requirements. Anti-nutritional factors composition in all the formulated samples were: Oxalate (0.95-9,04), tannins)5.20-39.81), phytate (0.00-45.36) mg/g and trypsin inhibitor, (0.51-17.24) TIU/mL and were within tolerable limits. The research has established that acceptable food spread could be potentially produced from Bambara groundnuts. Keywords: Bambara groundnut, Suitability, Alternative, low-fat food spread, Amino acids. DOI: 10.7176/JNSR/12-20-03 Publication date: October 31 st 2021

Storage Stability and Sensory Acceptability of Low-Fat Spread Produced From Bambara Groundnut

Standard methods were used to isolate and identify the microorganisms, and pH, titrable acidity and sensory properties were determined. The microorganisms isolated from the low fat-food spread samples: Lactobacillus planetarium, Streptococcus lactis, Bacillus subtilis and Saccharomyces cerevisiae . The Bacterial counts ranged from 0.00x10 6 CFU/g- 0.71x 10 6 the fungal counts ranged from 1.33x10 6 - 1.48x10 6 CFU/g. The pH ranged 6.7-7.1units. There was no significant difference (p≤ 0.05) in the pH of the low-fat food spread samples. The titrable acidity ranged from 0.10- 0.19. There was no significant difference (p≤ 0.05) in the titrable acidity of the low-fat food spread samples. The sensory scores of the low-fat food spread, sample XY1 had the highest ratings and most preferred in taste and general acceptability. Sample XY6 was most preferred in texture and flavor, while sample XY3 had the least scores for all sensory attributes. There was no significant difference (p≤ 0.05) in color and textures for all the samples. However, there were significant difference (p≤ 0.05) in taste and flavor of all the samples. The results showed that no pathogenic microorganisms were isolated within the 28 days storage period. Keywords: Bambara groundnut, storage stability, low-fat food spread, acceptability. DOI: 10.7176/JNSR/12-20-02 Publication date: October 31 st 2021

Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods

ABSTRACT Polyglycerol polyricinoleate (PGPR) is a powerful lipophilic emulsifier used in low-fat spreads and chocolate. It should be used at the lowest level at which the desired technological effect is achieved, not exceeding the specified maxima according to Annexe II to Regulation (EC) No 1333/2008. A gas chromatography–flame ionisation detection (GC-FID) method was developed for quantification of PGPR. This method is based on estimating the content of ricinoleic acid using 12-hydroxyoctadecanoic acid as an internal standard, from which the PGPR concentration was deduced. The method involved saponification, methylation, a two-step solid phase extraction (SPE) separation of the fatty acid methyl esters (FAMEs), silylation, and GC-FID analysis. The limits of detection and quantification of ricinoleic acid were 2.2 and 6.7 μg/mL, respectively, at 0.1 µL injection volume. Considering the average content of ricinoleic acid in PGPR (i.e. 86.63 ± 2.0 wt%) and the amount of food product that is used in the proposed protocol (i.e. 20 mg), this resulted in a LOD and LOQ of 0.76 and 2.32 μg PGPR per mg of food product, respectively. The developed method was validated by determining PGPR recovery from a high oleic sunflower oil (HOSO) solution, from chocolate spiked with a commercially available PGPR, and from commercially available low fat spreads with a known PGPR content. The actual recovery was more than 95% for all matrices, indicating the accuracy of the developed analytical technique. Moreover, the method proved to be very reproducible, with RSD < 4% for concentrations ranging from 0.2 to 5 wt%. The results showed that our proposed GC-FID method enables the reliable and quantitative determination of the PGPR concentration in commercial food products with various fat contents.

Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses

Microparticulated whey proteins (MWP) are colloidal particles widely used as a fat mimetic in several reduced-calorie dairy products. The use of MWP is widely recognized to enhance nutritional value of food products maintaining or improving sensory acceptability by the consumer. The aims of this work are to optimize the production process of MWP by evaluating temperature and homogenization pressure through a central composite design (90 °C–140 bar); and to evaluate the use of the optimized MWP in the production of reduced-fat spread and petit-suisse cheeses. Results of spread and petit-suisse cheeses elaboration with partial fat substitution (until 40% wt) and control sample without substitution showed that the magnitude of viscosity and rheology parameters were dependent on MWP concentration. Based on a sensory characteristics test, 5% low-fat spread cheese, and 10%–40% low-fat petit-suisse cheese displayed higher acceptability scores. This study confirms the potential of MWP for producing low-fat dairy products.

Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults.

Reduction in portion size, particularly for energy-dense foods, is increasingly addressed in healthy eating guidelines in a bid to tackle the obesity epidemic. The effect of portion size on other aspects of dietary quality, such as nutrient intakes, is less studied. The aim of the current work was to investigate associations between food portion sizes and key indicators of dietary quality, namely energy-adjusted intakes of saturated fat, dietary fibre, sodium, calcium, iron, folate and vitamin D, and dietary energy density (DED), in Irish adults on the days the foods were consumed. Data from the Irish National Adult Nutrition Survey (2008–2010) (n = 1274, 18–64 years, 4-day semi-weighed record) were used for the analysis. DED was lower on the days larger portions of boiled potatoes, fruit, vegetables and baked beans were consumed, and higher on the days larger portions of white bread, ready-to-eat breakfast cereals (RTEBCs), frying meats, cheese, butter, biscuits, chocolate and sugar-sweetened beverages were consumed. Micronutrient intakes were higher on the days larger portions of brown bread, RTEBCs, vegetables and low-fat spreads were consumed, and lower on the days larger portions of white bread, butter, biscuits, chocolate, sugar-sweetened beverages and beer/cider were consumed, with the exception of folate. The study identifies foods for which larger portion sizes may be associated with positive dietary attributes, as well as the opposite. It provides an important evidence base from which more specific dietary guidance on food portion sizes might be developed for Irish adults.

A low-fat spread with added plant sterols and fish oil lowers serum triglyceride and LDL-cholesterol concentrations in individuals with modest hypercholesterolaemia and hypertriglyceridaemia

A low-fat spread with added plant sterols and fish oil lowers serum triglyceride and LDL-cholesterol concentrations in individuals with modest hypercholesterolaemia and hypertriglyceridaemia

Plant sterols lower LDL-cholesterol and triglycerides in dyslipidemic individuals with or at risk of developing type 2 diabetes; a randomized, double-blind, placebo-controlled study

BackgroundManaging cardiovascular disease (CVD) risk factors, e.g., dyslipidemia in type-2 diabetes mellitus (T2DM) is critically important as CVD is the most common cause of death in T2DM patients. This study aimed to investigate the effect of plant sterols (PS) on lowering both elevated low-density lipoprotein cholesterol (LDL-C) and triglycerides (TG).MethodsIn a double-blind, randomized, placebo-controlled, parallel study, 161 individuals at increased risk of and with established T2DM, consumed low-fat spreads without or with added PS (2 g/d) for 6 weeks after a 2-week run-in period. Increased risk of developing T2DM was defined by the Australian T2DM Risk Assessment Tool (AUSDRISK). Fasting serum/plasma total cholesterol (TC), LDL-C, TG, high-density lipoprotein cholesterol (HDL-C), glucose and insulin were measured at baseline and after 6 weeks. Effects on acute and chronic postprandial blood lipids, glucose and insulin were measured over 4-h in 39 individuals with T2DM following a mixed meal challenge without and with added 2 g/d PS at week 6. The study was registered at clinicaltrials.gov (NCT02288585).ResultsHundred fifty-one individuals completed the study and 138 (57% men, 43% women; 44 with and 94 at risk of T2DM) were included in per protocol analysis. Baseline LDL-C and TG were 3.8 ± 1.0 and 2.5 ± 0.8 mmol/l, respectively. PS intake significantly lowered fasting LDL-C (−4.6%, 95%CI −1.2; −8.0; p = 0.009), TC (−4.2%, 95%CI −1.2; −7.1; p = 0.006) and TG (−8.3%, 95% −1.1, −15.0; p = 0.024) with no significant changes in HDL-C, glucose or insulin. Postprandial lipid (TG, TC, LDL-C, HDL-C, remnant cholesterol), glucose and insulin responses did not differ.ConclusionsIn individuals at risk of and with established T2DM and with elevated TG and LDL-C, 2 g/d of PS results in dual LDL-C plus TG lowering. Postprandial lipid or glycemic responses did not differ between PS and control treatment.

A low-fat spread with added plant sterols and fish omega-3 fatty acids lowers serum triglyceride and LDL-cholesterol concentrations in individuals with modest hypercholesterolaemia and hypertriglyceridaemia

PurposeThe primary and secondary objectives were to investigate the triglyceride (TG) and LDL-cholesterol (LDL-C) lowering effects of a spread with added plant sterols (PS) and fish oil as compared to a placebo spread.MethodsThis study had a randomized, double-blind, placebo-controlled, parallel group design with two intervention arms. Following a 2-week placebo run-in period, 260 healthy individuals with modestly elevated blood TG (≥ 1.4 mmol/L) and LDL-C (≥ 3.4 mmol/L) concentrations consumed either the placebo or intervention spread for 4 weeks. The intervention spread contained 2.0 g/day PS and 1.0 g/day eicosapentaenoic acid (EPA) + docosahexanoic acid (DHA) from fish oil. Fasting serum lipids and apolipoproteins (Apo) (exploratory) were measured at the end of the run-in and intervention phases.ResultsFour-week consumption of the intervention spread resulted in significantly lower TG (− 10.6%, 95% CI − 16.0 to − 4.9%; P < 0.001) and LDL-C concentrations (− 5.2%; 95% CI − 7.8 to − 2.4%) as compared to placebo. Total cholesterol (− 3.9%; 95% CI − 6.1 to − 1.5%), non-HDL-C (− 5.4%; 95% CI − 8.1 to − 2.7%), remnant-cholesterol (− 8.1%; 95% CI − 3.4 to − 12.5%), ApoAII (− 2.9%; 95% CI − 5.5 to − 0.2%), ApoCIII (− 7.7%; 95% CI − 12.1 to − 3.1%) and ApoB (− 3.2%; 95% CI − 5.9 to − 0.4%) concentrations were also significantly lower, as compared to placebo. No significant treatment effects were found for HDL-cholesterol, ApoAI, ApoCII, Apo E or ApoB/ApoAI.ConclusionsFour-week consumption of the intervention spread led to significant and clinically relevant decreases in serum TG, LDL-C and other blood lipid concentrations. The study was registered at clinicaltrials.gov (NCT 02728583).

Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase

Low-fat spreads were developed using a thermoreversible gelling agent, the 4-α-glucanotransferase (4αGT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0–30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2min, and cold-gel setting at 4°C for 24h. Formulations with 15% and 20% of the modified starch paste resulted in highly stable oil-in-water low-fat spreads having varied textural properties and acceptable spreadability, whereas formulations with rice starch and maltodextrin did not yield enough stability and consistency. Moreover, the modified starch-based low-fat spreads showed high thermoreversibility. These results indicated that 4αGT-modified starch could be used in the preparation of low-fat spreads, allowing the formulation of functional products for healthy diets.

Effect of a plant sterol-enriched spread on biomarkers of endothelial dysfunction and low-grade inflammation in hypercholesterolaemic subjects.

Plant sterols (PS) lower LDL-cholesterol, an established risk factor for CHD. Endothelial dysfunction and low-grade inflammation are two important features in the development of atherosclerosis. Whether PS affect biomarkers of endothelial function and low-grade inflammation is not well studied. The aim of the present study was to investigate the effect of regular intake of PS on biomarkers of endothelial dysfunction and low-grade inflammation. In a double-blind, randomised, placebo-controlled, parallel-group study, which was primarily designed to investigate the effect of PS intake on vascular function (clinicaltrials.gov: NCT01803178), 240 hypercholesterolaemic but otherwise healthy men and women consumed a low-fat spread with added PS (3 g/d) or a placebo spread for 12 weeks. Endothelial dysfunction biomarkers (both vascular and intracellular adhesion molecules 1 and soluble endothelial-selectin) and low-grade inflammation biomarkers (C-reactive protein, serum amyloid A, IL-6, IL-8, TNF-α and soluble intercellular adhesion molecule-1) were measured using a multi-array detection system based on electrochemiluminescence technology. Biomarkers were combined using z-scores. Differences in changes from baseline between the PS and the placebo groups were assessed. The intake of PS did not significantly change the individual biomarkers of endothelial dysfunction and low-grade inflammation. The z-scores for endothelial dysfunction (-0·02; 95 % CI -0·15, 0·11) and low-grade inflammation (-0·04; 95 % CI -0·16, 0·07) were also not significantly changed after PS intake compared with placebo. In conclusion, biomarkers of endothelial dysfunction and low-grade inflammation were not affected by regular intake of 3 g/d PS for 12 weeks in hypercholesterolaemic men and women.

Increases in plasma plant sterols stabilize within four weeks of plant sterol intake and are independent of cholesterol metabolism

Background and aimsPlant sterols (PS) lower plasma LDL-cholesterol through partial inhibition of intestinal cholesterol absorption. Although PS themselves are poorly absorbed, increased intakes of PS result in elevated plasma concentrations. In this paper, we report time curves of changes in plasma PS during 12 weeks of PS intake. Furthermore, the impact of cholesterol synthesis and absorption on changes in plasma PS is explored. Methods and resultsThe study was a double-blind, randomized, placebo-controlled, parallel-group study with the main aim to investigate the effects of PS on vascular function (clinicaltrials.gov: NCT01803178). Hypercholesterolemic but otherwise healthy men and women (n = 240) consumed low-fat spreads without or with added PS (3 g/d) for 12 weeks after a 4-week run-in period. Blood sampling was performed at week 0, 4, 8 and 12. Basal cholesterol-standardized concentrations of lathosterol and sitosterol + campesterol were used as markers of cholesterol synthesis and absorption, respectively. In the PS group, plasma sitosterol and campesterol concentrations increased within the first 4 weeks of intervention by 69% (95%CI: 58; 82) starting at 7.2 μmol/L and by 28% (95%CI: 19; 39) starting at 11.4 μmol/L, respectively, and remained stable during the following 8 weeks. Placebo-corrected increases in plasma PS were not significantly different between high and low cholesterol synthesizers (P-values >0.05). Between high and low cholesterol absorbers, no significant differences were observed, except for the cholesterol-standardized sum of four major plasma PS (sitosterol, campesterol, brassicasterol and stigmasterol) showing larger increases in low absorbers (78.3% (95%CI: 51.7; 109.5)) compared to high absorbers (40.8% (95%CI: 19.9; 65.5)). ConclusionsIncreases in plasma PS stabilize within 4 weeks of PS intake and do not seem impacted by basal cholesterol synthesis or absorption efficiency.This study was registered at clinicaltrials.gov (NCT01803178).

The effect of plant sterols and different low doses of omega-3 fatty acids from fish oil on lipoprotein subclasses.

Consumption of a low-fat spread enriched with plant sterols (PS) and different low doses (<2 g/day) of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish oil reduces serum triglycerides (TGs) and low-density lipoprotein-cholesterol (LDL-Chol) and thus beneficially affects two blood lipid risk factors. Yet, their combined effects on TG and Chol in various lipoprotein subclasses have been investigated to a limited extent. In a randomized, double-blind, placebo-controlled, parallel study, we determined TG and Chol in 13 LP subclasses in fasting serum of 282 hypercholesterolemic subjects, who consumed either a placebo spread or one of the four spreads containing PS (2.5 g/day) and EPA+DHA (0.0, 0.9, 1.3, and 1.8 g/day) for 4 weeks. After PS treatment, total LDL-Chol was reduced, which was not further changed by EPA+DHA. No shift in the LDL-Chol particle distribution was observed. The addition of EPA+DHA to PS dose-dependently reduced VLDL-Chol and VLDL-TG mainly in larger particles. Furthermore, the two highest doses of EPA+DHA increased Chol and TG in the larger HDL particles, while these concentrations were decreased in the smallest HDL particles. The consumption of a low-fat spread enriched with both PS and EPA+DHA induced shifts in the lipoprotein distribution that may provide additional cardiovascular benefits over PS consumption alone.

The effect of a low-fat spread with added plant sterols on vascular function markers: Results of the investigating vascular function effects of plant sterols (invest) study

Background: Plant sterols (PSs) lower LDL cholesterol, an established risk factor for coronary artery disease (CAD). No direct evidence is available supporting a reduced risk of CAD for foods with added PSs. Endothelial dysfunction is seen as an early indicator of atherosclerotic damage. Objectives: This study was primarily designed to investigate the effect of a low-fat spread with added PSs on brachial artery endothelial function as measured by flow-mediated dilation (FMD). Second, effects on arterial stiffness, blood pressure, serum lipids, and plasma PS concentrations were investigated. We hypothesized that PSs would not worsen FMD but would rather modestly improve FMD. Design: This study had a double-blind, randomized, placebo-controlled, parallel design. After a 4-wk run-in period, 240 hypercholesterolemic but otherwise healthy men and women consumed 20 g/d of low-fat spread without (control) or with added PSs (3 g/d) during 12 wk. Pre- and postintervention, vascular function measurements and blood sampling were performed. Results: In total, 232 participants completed the study period. For the primary endpoint FMD, 199 participants were included in the statistical analysis. PS intake did not affect FMD (+0.01 percentage points; 95% CI: −0.73, 0.75) compared with control. Measures of arterial stiffness (pulse wave velocity and augmentation index) and blood pressure were also not significantly changed compared with control. After PS intervention, LDL cholesterol significantly decreased on average by 0.26 mmol/L (95% CI: −0.40, −0.12) or 6.7% compared with control. Plasma sitosterol and campesterol concentrations significantly increased in the PS group up to on average 11.5 μmol/L and 13.9 μmol/L (expressed as geometric means), respectively. Conclusions: The intake of a low-fat spread with added PSs neither improved nor worsened FMD or other vascular function markers in hypercholesterolemic men and women. As expected, serum LDL cholesterol decreased, whereas plasma PSs increased after PS intake. This study was registered at clinicaltrials.gov as {type:clinical-trial,attrs:{text:NCT01803178,term_id:NCT01803178}}NCT01803178.