| Autor: |
St. Jeor, Sachiko T., Schaefer, Ernst J., Meijer, Gert W. |
| Zdroj: |
Topics in Clinical Nutrition; Sep2000, Vol. 15 Issue 4, p57-73, 17p |
| Abstrakt: |
Margarine-type spreads and salad dressing enriched with fatty acid esters of plant sterols or stanols have appeared in the marketplace. These foods fall into the category of functional foods because of their cholesterol-lowering properties. Enriched food products containing 1.6 to 3.2 g/d sterol in ester form (equivalent to 1 to 2 g/d sterol in free form) have demonstrated efficacy in lowering total cholesterol by 5% to 7% and low-density lipoprotein cholesterol 7% to 10%. These products offer new promise as dietary adjuncts and can be part of a healthful diet if they are used as a substitute for similar products in the diet. Key words: cholesterol, fats, functional foods, phytosterols, stanols, sterols, [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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