phytosterols

Phytosterols are a group of plant-derived sterols and stanols that are structurally similar to cholesterol. They occur naturally in small amounts in many plant-based foods and are also added to a range of fortified products. Common dietary sources include vegetable oils (such as soybean, canola, and corn oils), nuts, seeds, whole grains, fruits, vegetables, and legumes; fortified foods can contain higher, measured amounts.

The primary function of phytosterols in humans is to reduce intestinal absorption of cholesterol. They compete with cholesterol for incorporation into micelles in the gut, which lowers the amount of dietary and biliary cholesterol that enters the bloodstream. Clinically, regular intake of about 2 to 3 grams per day can lower low-density lipoprotein (LDL) cholesterol by roughly 5 to 15%, contributing to cardiovascular risk reduction in combination with overall diet and lifestyle changes.

Phytosterols are used as functional ingredients in a variety of foods, including margarine and spreads, yogurt drinks, and cereals, to deliver a cholesterol-lowering effect. They are generally considered safe for the general population when consumed within recommended amounts, but certain cautions apply. People with sitosterolemia, a rare inherited disorder, should avoid phytosterols. Very high intakes may interfere with the absorption of fat-soluble vitamins and some medications; pregnant or breastfeeding individuals and those on lipid-lowering therapies should consult a healthcare provider before use.

Overall, phytosterols are a widely studied, modestly effective option for lowering LDL cholesterol as part of a heart-healthy diet.