Plant sterols as dietary adjuvants in the reduction of cardiovascular risk: theory and evidenceFaculty of Health and Behavioural Sciences - Papers (Archive)
AbstractPlant sterol-enriched foods are an effective dietary adjuvant in reducing cardiovascular risk by lowering total cholesterol and low density lipoprotein-cholesterol (LDL-C) in serum by up to ~15%. The mechanism of action of plant sterols is different from those of 3-hydroxy-3-methylglutaryl coenzyme A inhibitors (statins) and thus their effect is additive. Combining plant sterols with other dietary components known to reduce cholesterol in a portfolio approach have proven to be most effective agents for reduction of hypercholesterolemia and provide an alternative treatment option for clinicians. Plant sterol-enriched foods provide clinicians with a relatively cheap, safe, and effective way to help patients manage their cardiovascular risk.
Citation InformationC. Patch, Linda C. Tapsell, P. G. Williams and M. Gordon. "Plant sterols as dietary adjuvants in the reduction of cardiovascular risk: theory and evidence" (2006)
Available at: http://works.bepress.com/l_tapsell/21/