Stanol ester

Stanol esters is a heterogeneous group of chemical compounds known to reduce the level of low-density lipoprotein (LDL) cholesterol in blood when ingested,[1] though to a much lesser degree than prescription drugs such as statins.

Despite a well documented cholesterol lowering effect, there are no data available indicating that functional foods supplemented with plant sterol esters reduce cardiovascular events.

[citation needed] Following evidence from toxicological studies and numerous clinical trials, stanols are characterised as safe by authorities in several European Union countries and by the US Food and Drug Administration (FDA).

Under normal storage and food preparation conditions, plant stanol esters are very stable because they are more resistant to oxidation than the commonest vegetable oils.

Using plant stanol esters in food applications instead of conventional fats does not decrease the shelf life of the end product.

Esterified plant stanols have been proven to reduce cholesterol in a number of randomised, placebo-controlled double-blind clinical trials.

This may be of importance since elevated plant sterol concentrations have been identified as an independent risk factor for coronary heart disease (CHD).

Mutations in these transporter proteins lead to a rare congenital disease called sitosterolaemia, which is characterised by: It was recently shown that polymorphisms in the ABCG5 and ABCG8 genes contribute to modifying serum plant sterol levels in healthy, non-sitosterolaemic individuals.

The results of randomised, placebo-controlled trials on the effects of plant sterols or stanols on fat-soluble vitamins and antioxidants were summarised in 2003.

Clinical trials also showed that when following the recommended diet, including consumption of vegetables and fruit, carotenoid levels did not decrease.