Decreased carotenoid concentrations due to dietary sucrose polyesters do not affect possible markers of disease risk in humans

Excessive consumption of energy and fat increases the risk for obesity. Snacks containing sucrose polyesters (SPE) as a dietary fat replacer are on the market in the United States. SPE products have been shown to lower concentrations of serum carotenoids in short-term studies. Experimental studies on the longer-term effects on health of...

Plant sterol-enriched margarines: Efficacy in cholesterol lowering and effects on lipid soluble vitamins

Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects

Objective: To investigate the dose-response relationship between cholesterol lowering and three different, relatively low intake levels of plant sterols (0.83, 1.61, 3.24 g/d) from spreads. To investigate the effects on lipid-soluble (pro)vitamins. Design: A randomized double-blind placebo controlled balanced incomplete Latin square design using...

A comparison of the effect of free access to reduced fat products or their full fat equivalents on food intake, body weight, blood lipids and fat-soluble antioxidants levels and haemostasis variables

Objectives: To compare the effects of free access to reduced fat products or their full fat equivalents on fat and energy intake, body weight, plasma lipids and fat-soluble antioxidants concentrations and haemostasis variables. Design: A multicentre open randomised controlled trial in which intervention and control groups were followed in...

Consumption of reduced-fat products, haemostatic parameters and oral glucose tolerance test

A high fat intake has been associated with the high prevalence of coronary heart disease (CHD) in most Western countries. Consumption of reduced-fat products might reduce fat intake and beneficially affect markers of CHD risk. Therefore, the effects of 6 months of realistic consumption of reduced-fat products on energy and fat intake,...

Consumption of reduced-fat products: Effects on parameters of anti-oxidative capacity

Objective: Dietary fat intake is higher than recommended in most western countries and is associated with the prevalence of cardiovascular diseases, obesity and cancer. The growing public concern about the adverse effects of a high fat intake has led to an increased availability of 'reduced-fat' products. Consumption of reduced-fat products...