Effects of 2 low-fat stanol ester–containing margarines on serum cholesterol concentrations as part of a low-fat diet in hypercholesterolemic subjects

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Abstract
Background: Full-fat sitostanol ester–containing margarine reduces serum total and LDL cholesterol, but the effect of plant stanol ester–containing margarine as part of a low-fat, low-cholesterol diet has not been studied. Objective: We investigated the cholesterol-lowering effects of 2 novel, low-fat stanol ester–containing margarines as part of a low-fat diet recommended for hypercholesterolemic subjects. Design: In a parallel, double-blind study, 55 hypercholesterolemic subjects were randomly assigned after a 4-wk high-fat diet (baseline) to 3 low-fat margarine groups: wood stanol ester–containing margarine (WSEM), vegetable oil stanol ester–containing margarine (VOSEM), and control margarine (no stanol esters). The groups consumed the margarines for 8 wk as part of a diet resembling that of the National Cholesterol Education Program's Step II diet. The daily mean total stanol intake was 2.31 and 2.16 g in the WSEM and VOSEM groups, respectively. Results: During the experimental period, the reduction in serum total cholesterol was 10.6% (P < 0.001) and 8.1% (P < 0.05) greater and in LDL cholesterol was 13.7% (P < 0.01) and 8.6% (P = 0.072) greater in the WSEM and VOSEM groups, respectively, than in the control group. Serum campesterol concentrations decreased 34.5% and 41.3% (P < 0.001) in the WSEM and VOSEM groups, respectively. Serum HDL cholesterol, sitostanol, campestanol, β-carotene, and fat-soluble vitamin concentrations did not change significantly from baseline. Conclusions: We conclude that the low-fat, plant stanol ester–containing margarines are effective cholesterol-lowering products in hypercholesterolemic subjects when used as part of a low-fat, low-cholesterol diet. They offer an additional, clinically significant reduction in serum cholesterol concentrations to that obtained with a low-fat diet alone.

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