Effects of low-fat stanol ester enriched margarines on concentrations of serum carotenoids in subjects with elevated serum cholesterol concentrations

Abstract

Objective: To investigate the effects of low-fat stanol ester margarines on concentrations of serum carotenoids.

Design: A randomized parallel double-blind study design consisting of a 4-week run-in (high-fat diet) and an 8-week experimental (low-fat, low-cholesterol diet) period. During the experimental diet period subjects consumed low-fat wood stanol ester (WSEM), vegetable oil stanol ester (VOSEM) or control (no stanol esters) margarine daily. The daily mean total stanol intake was 2.31 and 2.16 g in the WSEM and VOSEM groups, respectively.

Setting: Outpatient clinical trial with free-living subjects.

Subjects: Altogether, 60 hypercholesterolaemic subjects were selected for the study out of 91 originally screened. The study was completed by 55 subjects.

Main outcomes measures: Serum α- and β-carotene and lycopene determined by the HPLC.

Results: Serum α-carotene concentration did not change significantly in either of the experimental groups, whereas β-carotene concentration decreased significantly in the WSEM and VOSEM groups (P<0.01), and the change differed significantly (P<0.05 and P <0.01, respectively) from that of the control group. Decrease in α+β-carotene concentration was significantly greater (P <0.05) in both experimental groups than in the control group. However, the change in α-, β- or α+β-carotene/total cholesterol ratio did not differ significantly among the groups. No significant changes were found in serum lycopene or lycopene/total cholesterol ratio in both experimental groups.

Conclusions: Low-fat stanol ester margarines appeared to have little effect on serum concentrations of α-, β- or α + β-carotene, or lycopene.

Sponsorship: Grant to the University of Kuopio by Raisio Benecol Ltd, Raisio, Finland.