Food sources of plant sterols in the EPIC Norfolk population.

TitleFood sources of plant sterols in the EPIC Norfolk population.
Publication TypeJournal Article
Year of Publication2008
AuthorsKlingberg, S, Andersson, H, Mulligan, A, Bhaniani, A, Welch, A, Bingham, S, Khaw, K-T, Andersson, S, Ellegård, L
JournalEur J Clin Nutr
Volume62
Issue6
Pagination695-703
Date Published2008 Jun
ISSN0954-3007
KeywordsAdult, Aged, Analysis of Variance, Bread, Chromatography, Gas, Cohort Studies, Cross-Sectional Studies, Databases, Factual, Diet Surveys, Dietary Fats, Edible Grain, Female, Food Analysis, Humans, Male, Middle Aged, Phytosterols, Prospective Studies, Sex Distribution, Surveys and Questionnaires, United Kingdom, Vegetables
Abstract

OBJECTIVE: To investigate the intake of plant sterols and identify major dietary sources of plant sterols in the British diet.SUBJECTS: A total of 24 798 men and women recruited during 1993-1997, participating in the European Prospective Investigation into Cancer (EPIC-Norfolk).INTERVENTIONS: A database of the plant sterol (campesterol, beta-sitosterol, stigmasterol, campestanol and beta-sitostanol) content in foods, based on gas-liquid chromatography (GLC) analyses, was linked to nutritional intake data from food frequency questionnaires in the EPIC-Norfolk population.RESULTS: The mean (s.d.) intake of total plant sterols was 300 (108) mg/d for men and 293 (100) mg/d for women. Bread and other cereals, vegetables and added fats were the three major food sources of plant sterols representing 18.6 (8.9), 18.4 (8.5) and 17.3 (10.4)% of the total plant sterol intake respectively. Women had a higher plant sterol density than men (36.4 vs 32.8 mg/1000 kJ, P<0.001) and in relation to energy intake higher intakes of plant sterols from vegetables, bread and other cereals, added fats, fruits and mixed dishes (all P<0.001), whilst men had higher intakes of plant sterols from cakes, scones and chocolate, potatoes (all P<0.001) and other foods (P<0.01).CONCLUSIONS: The intake of plant sterols in UK, mainly from bread, cereals, fats and vegetables, is much higher than previously reported but comparable to recent European studies.

DOI10.1038/sj.ejcn.1602765
Alternate JournalEur J Clin Nutr
Citation Key10.1038/sj.ejcn.1602765
PubMed ID17440516
Grant List / / British Heart Foundation / United Kingdom
/ / Department of Health / United Kingdom
/ / Medical Research Council / United Kingdom
/ / Wellcome Trust / United Kingdom