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Comparable reduction in cholesterol absorption after two different ways of phytosterol administration in humans
European Journal of Nutrition, 08/17/2012
Amiot MJ et al. – Phytosterol esters (PE) either dispersed in fat during a meal or micro–dispersed in a liquid form after a meal resulted in a markedly reduced occurrence of meal–derived cholesterol in the circulation at a comparable extent.
Methods- In a randomized, single–blinded crossover design, 12 healthy intubated volunteers tested three different liquid meal sequences with and without PE.
- The liquid meal (500 mL, Fortisip) contained an oral dose (80 mg) of deuterium–enriched cholesterol (D7C).
- The intubation was stopped at 240 min, and the fate of sterols was determined in the different phases of duodenal content samples as function of time.
- A second solid fat–containing meal without sterols was consumed at 270 min.
- D7C was quantified in chylomicrons and plasma for 8 h.
- The conditions tested were as follows:
- No PE added (control),
- PE in a spread added into a liquid meal (PE–spread meal),
- And PE given 30 min after a liquid meal as 100–g yoghurt drink (PE–minidrink meal).
- Addition of PE decreased the incorporation of cholesterol into the duodenum aqueous phase including micelles.
- PE added as a spread or as a minidrink significantly and comparably lowered meal cholesterol occurrence in chylomicrons (–40 % for PE–spread and –54 % for PE–minidrink, p < 0.0001) compared with the control meal.