stanol

Stanol is a saturated sterol derived from plant sterols. In chemistry, stanols are the hydrogenated (fully saturated) forms of sterols such as sitosterol and campesterol, with sitostanol and campestanol being common examples. Stanols occur naturally in small amounts in plants and can be produced commercially by hydrogenating plant sterols. They are widely used in functional foods, usually as plant stanol esters added to spreads, dairy products, and beverages to help lower blood cholesterol.

Mechanism: Stanols reduce intestinal absorption of cholesterol by competing with cholesterol for incorporation into mixed micelles in the intestine. Because stanols are poorly absorbed, their primary action is local in the gut, displacing cholesterol and decreasing uptake. The effect is dose-dependent; typical reductions in LDL-C of about 8–12% are observed with about 2 grams per day in the context of a low-cholesterol diet.

Health and regulation: Stanols are generally regarded as safe for adults when used at recommended levels. They are not suitable for those with sitosterolemia, a rare inherited condition. Long-term high intake may affect absorption of fat-soluble vitamins. Many regulatory agencies permit health claims for foods containing stanol/sterol esters at approved levels.

Comparison with sterols: Stanols are the saturated counterparts of plant sterols and share a similar mechanism but are absorbed to a lesser extent.