How to Reduce Cholesterol

Rye bread enriched with 2 g/d to 4 g/d of nonesterified plant sterols reduced total and LDL cholesterol in subjects with normal cholesterol levels, according to a new study from Finland (DOI:10.1016/j.numecd.2010.09.011).

Plant sterols are naturally occurring cholesterol-lowering compounds that can be incorporated in various fortified foods such as rye bread.

This double-blind, dietary intervention trial was published online in the journal Nutrition, Metabolism and Cardiovascular Diseases. Subjects (n=68) were randomized to receive a rye bread with 9.3 g/d fiber with added plant sterols (2 g/d) (active) or without (control). In the second phase of the study, the amount of rye bread was doubled providing 18.6 g/d fiber and in the active group 4 g/d plant sterols. Compliance was monitored utilizing three-day food diaries and a novel rye fiber-derived biomarker in plasma.

Intake of rye bread enriched with 2 g/d of plant sterols during two weeks reduced significantly serum total and low-density (LDL) cholesterol, apoB/apoA1 and total cholesterol/high density lipoprotein (HDL) cholesterol ratios by 5.1 percent, 8.1 percent, 8.3 percent and 7.2 percent respectively, compared to controls. Correspondingly, the following two-week treatment with 4 g/d of plant sterols resulted in 6.5 percent, 10.4 percent, 5.5 percent and 3.7 percent difference compared to controls, being most pronounced for LDL (0.33 mmol/L).

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