stanóis

Stanols, or plant stanols, are saturated derivatives of plant sterols and form part of the broader family of phytosterols. They occur naturally in small amounts in several plant foods and can be produced industrially by hydrogenating plant sterols to form sitostanol and campestanol. Because stanols are not common in significant quantities in typical diets, many consumer products use fortified sources of plant sterol and stanol esters.

The primary nutritional role of stanols is to reduce intestinal cholesterol absorption. They compete with cholesterol for incorporation into micelles in the gut, which lowers the amount of cholesterol delivered to the liver and, consequently, reduces circulating low-density lipoprotein (LDL) cholesterol. In adults, daily intakes around 2 grams of combined plant sterol and stanol esters typically yield modest LDL-C reductions on the order of about 8–12%, with greater or lesser effects depending on baseline cholesterol, overall diet, and other factors. Stanols and sterols have similar lipid-lowering effects, and products often combine both in fortified foods such as spreads, yogurts, and beverages to deliver the recommended daily intake.

Safety and considerations: Stanols are generally regarded as safe for most adults when used as part of a balanced diet. They can interfere with the absorption of fat-soluble vitamins and certain medications if consumed in very high amounts; people with sitosterolemia (phytosterolemia), a rare genetic condition, should avoid plant sterols and stanols. They are not a replacement for medical treatment in high-risk individuals but can be a complementary option within a heart-healthy dietary pattern. Regulatory guidance on health claims varies by region.