栄養学雑誌
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
植物ステロール添加食用油の食後血清脂質に及ぼす影響
大山 勝彦関 慎二日高 一郎芳野 寿子辻 宏明田口 信夫中島 成生近藤 和雄
著者情報
ジャーナル フリー

2001 年 59 巻 6 号 p. 271-276

詳細
抄録

Plants sterols are known to inhibit cholesterol absorption, and this study investigated the effect of plant sterol-containing oil on cholesterol-containing foods. Oil containing 1.5% plant sterols was given in a scrambled egg sandwich (test food) to 15 healthy male adults (38.3 years average age) to investigate the effect of the sterols on the serum lipids levels. A scrambled egg sandwich containing soybean oil alone was used as the control food. There was no significant difference between the test food and control food for the subjects as a whole in the effects on serum lipid levels (serum triglyceride, remnant-like particle cholesterol (RLP-C), and very-low-density lipoprotein cholesterol). However, in those subjects with high serum triglyceride levels (>130mg/dl), the serum triglyceride concentration was significantly lower after ingesting the test food than after the control food. The subjects with high serum TG levels (>220mg/dl) had a significantly lower peak serum RLP-C concentration (4h after intake) after ingesting the test food than after the control food (6.9±2.8mg/dl vs. 8.9±3.1mg/dl). To evaluate the increase in dietary lipids, we calculated the area under the time-concentration curve (AUC). This showed that RLP-C absorption from the test food was significantly slower than that from the control food (AUC=10.0±8.2mg/dl.h-1 vs. 19.5±10.1mg/dl.h-1). These results suggest that plant sterol-containing oil would be useful for reducing the cholesterol levels in a hypercholesterolemic subject.

著者関連情報
© 特定非営利活動法人日本栄養改善学会
前の記事 次の記事
feedback
Top