Stanol/Sterol Ester–Containing Foods and Blood Cholesterol Levels A Statement for Healthcare Professionals From the Nutrition Committee of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association
作者： Alice H. Lichtenstein , Richard J. Deckelbaum
DOI: 10.1161/01.CIR.103.8.1177
关键词:
摘要: Considerable attention in the recent past has focused on potential benefits or adverse effects of butter versus different types margarines, usually with respect to their relative content polyunsaturated, saturated, and trans fatty acids, impact these low-density lipoprotein (LDL) cholesterol levels. Recently, a new class margarines other fat-derived products (eg, salad dressings, mayonnaise) containing plant-derived sterols that are intended for use lower blood levels have been introduced into food supply. These being marketed as adjuncts low-saturated-fat low-cholesterol diets maximize reductions LDL achievable by dietary means.
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