plantsterolen

Plant sterols, also known as phytosterols, are a group of naturally occurring plant compounds that resemble cholesterol in chemical structure. The most common plant sterols are sitosterol, campesterol and stigmasterol, and their saturated forms are stanols. They occur in small amounts in fruits, vegetables, legumes, nuts, seeds, cereals, and vegetable oils. Many foods are fortified with plant sterols to boost intake.

When ingested, plant sterols compete with dietary cholesterol for absorption in the small intestine, reducing the overall amount of cholesterol absorbed. This can lead to lower low-density lipoprotein (LDL) cholesterol levels in the blood. The effects are most evident with daily intakes around 2 grams or more and are typically modest; effects on high-density lipoprotein (HDL) cholesterol or triglycerides are small or inconsistent.

People can obtain plant sterols naturally from the diet, but achieving lipid-lowering amounts (about 1.5-3 grams per day) usually requires fortified foods or supplements in addition to a balanced diet. Common fortified products include certain margarines, yogurt, and beverages marketed with added phytosterols.

Plant sterols are generally considered safe for the general population but are not suitable for individuals with the rare genetic disorder sitosterolemia, who should avoid them. Very high intakes can interfere with absorption of fat-soluble vitamins (A, D, E, K) and may cause gastrointestinal symptoms in some people. They should not replace prescribed cholesterol-lowering medications without medical advice.