Consuming palm sterols has also shown to improve blood lipid ratios.
However, it had also led to an increase in c-reactive protein (CRP) levels which typically increase when the body is experiencing inflammation.
Findings of the trial were published in Nutrients.
The double-blinded randomised controlled trial was conducted in Bogor District, West Java, Indonesia.
A total of 100 individuals aged 25 to 60 with mild to moderate hypercholesterolemia and need not undergo lipid-lowering drug therapy took part in the trial.
Each week, they received bottles containing 2000mL of palm oil – containing either 52mg/L of phytosterols or placebo – for cooking their meals.
The phytosterols used was Vegapure 95 FF® derived from soybean derivatives containing campesterol, stigmasterol, and beta-sitosterol.
The plant sterol intake of those taking the fortified cooking oil varied between 2 and 2.6 g per day, reaching an average of 2.35 g per day.
During the trial, the participants’ weekly food consumption data was collected, as well as their body mass index (BMI), body composition, and blood samples for lipid profile analysis.
Significant reduction in total cholesterol and LDL cholesterol levels were seen those taking plant sterol-enriched palm oil.
Their total cholesterol levels went down significantly from 216.07 ± 36.20 mg/dL to 208.50 ± 40.66 mg/dL.
In contrast, that of the placebo group went up from 216.50 ± 31.20 mg/dL to 226.69 ± 36.79 mg/dL.
LDL cholesterol, also known as the “bad cholesterol”, also went up from 140.60 ± 30.60 mg/dL to 144.06 ± 33.16 mg/dL in the placebo group but dropped from 141.84 ± 31.50 mg/dL to 132.17 ± 35.49 mg/dL in the group taking plant sterol enriched oil.
Improved blood lipid ratios were also seen in the plant sterol group.
“In the PS (plant sterol) group, the total cholesterol/HDL cholesterol ratio (TC/HDL) and LDL cholesterol/HDL cholesterol (LDL/HDL) ratio at endline were significantly lower compared to baseline, indicating that the intervention not only reduced the level of total cholesterol but also improved the profile of blood lipids,” said the researchers.
Increase in CRP levels
On the other hand, CRP levels had increased in the plant sterol group.
For instance, CRP levels increased from 2.38 ± 2.40mg/L to 3.48 ± 3.77mg/L from the baseline to the end of the study.
While CRP levels had gone up in the placebo group, the increase was lower – from 2.90 ± 3.40mg/L to 3.00 ± 4.71mg/L.
To their knowledge, apart from this study, no other studies have reported a significant increase in CRP levels from consuming plant sterol-enriched palm oil.
“While fewer studies have shown a non-significant change in CRP levels following plant sterol intervention, to the best of our knowledge, no study has reported a significant increase as in the present study, in which plant sterol-enriched palm oil was shown to increase blood CRP level after 8 weeks of intervention in comparison with baseline,” said the researchers.
They added that this would have resulted from a low level of underlying chronic inflammation, which may accompany various conditions, such as adhering to specific dietary patterns, being overweight or obese.
“Other conditions that could affect the CRP level in both groups in the study were not fully controlled, which is one of the weaknesses of the study.”
“To further analyse the effect of the plant sterol-enriched palm oil intervention on inflammation, other parameters of inflammation should also be included, such as interleukin 6, interleukin 12, and TNFα,” they said.
Still, they highlighted that the study has shown that plant sterol-enriched palm oil, when used as cooking oil, could be an effective means in lowering total cholesterol and LDL cholesterol in hyperlipidemic individuals.
Source: Nutrients
Plant Sterol-Enriched Palm Oil Intervention to Improve Lipid Profile and Inflammation Status in Hyperlipidemic Individuals.
https://doi.org/10.3390/nu16193370
Authors: Dewi, M.; Martianto, D.; Andarwulan, N.; Kazimierczak, R.; Średnicka-Tober, D.
