抄録
For examination of the title parameters, study was made in which forty healthy male subjects (serum cholesterol concentration 170-309 mg/dL) were fed 0, 200, 400, 600, or 800 mg/day of free plant sterol supplemented in mayonnaise for 4 consecutive weeks. Only the 800 mg/day group significantly reduced serum cholesterol by the paired t-test (Exp.1). Thirty-two healthy males (serum cholesterol, 184-285 mg/dL) were made to consume plant sterol as ester at 0, 800, 1600, or 2400 mg/day. In all cases at more than 800 mg/day reduction in serum cholesterol was noted though without significant difference with paired t-test results (Exp.2). Subsequent to the mayonnaise consumption, normal diets were resumed for a period of 4 weeks. Total cholesterol showed original values at the end of this period. Plant sterol is thus shown to be a dietary component capable of reducing cholesterol by these results. Fifteen healthy subjects (males 10, females 5) were made to consume free plant sterol supplemented in mayonnaise at 2400 mg/day for 4 consecutive weeks. No change in serum vitamin A or vitamin E levels was observed at 2400 mg consumption. At 2400 mg, a significant increase in serum β-sitosterol was noted though it was markedly less than β-sitosterolemia. Clinical trial results, in all cases, were normal (Exp.3). The minimal effective dose of plant sterol on serum cholesterol concentration would thus appear to be 800 mg/day. At 2400 mg/day in mayonnaise, physiological and biochemical safety markers in serum would not undergo abnormal change.
