stanols

Stanols are saturated derivatives of plant sterols, notably sitostanol and campestanol, and form part of the broader phytosterol family. Structurally they resemble cholesterol but lack the double bond in the sterol ring, which makes them poorly absorbed in the human gut. Stanols occur in trace amounts in some vegetable oils and nuts, and are commonly added to fortified foods as stanol esters to improve dispersion and stability.

In the intestine, stanols compete with cholesterol for incorporation into mixed micelles, reducing the absorption of both dietary and biliary cholesterol. This leads to lower circulating low-density lipoprotein (LDL) cholesterol with little effect on high-density lipoprotein (HDL) or triglycerides in most people.

Dietary sources and fortification: Naturally, plant stanols are present in small amounts in some plant foods; most practical intakes come from fortified foods such as spreads, dairy products, and beverages labeled with plant stanol or stanol ester.

Efficacy and safety: The LDL-lowering effect is dose-dependent and generally observed with intakes around 1-3 g per day. Stanols are generally well tolerated in adults, but long-term high intake may modestly reduce the absorption of fat-soluble vitamins and carotenoids. They are not suitable for people with sitosterolemia or other lipid transport disorders and should be used under medical guidance for children.

Regulatory status: Health authorities in several regions recognize that plant sterols and stanols can contribute to cholesterol management as part of a diet low in saturated fat and cholesterol. Product labeling often reflects cholesterol-lowering claims within approved intake ranges.