Safety evaluation of certain food additives - ipcs inchem

PHYTOSTEROLS, PHYTOSTANOLS AND THEIR ESTERS 143
Table 6 (contd)
Food additive Study population Food item Daily intake a Study duration Observations Reference
Korpela et al.
(2006)
6 weeks Decrease in absolute
-tocopherol and carotene
plasma
levels, but not after
adjusting
concentrations to
total cholesterol
2 g phytosterols
and phytostanols/
day
Low-fat dairy
products
164 moderately
hypercholesterolaemic
subjects
Phytosterol (88%)
and phytostanol
(12%) mixture
Saito et al. (2006)
2 weeks No differences in
(pro)vitamin levels
between exposed
and control groups;
slight decrease in
exposure group in
retinol and tocopherol
plasma
levels 2 weeks postexposure
Mayonnaise 1.2 g phytosterol
esters/day
36 moderately
hypercholesterolaemic
subjects
Phytosterol esters
in diacylglycerol
Polagruto et al.
(2006)
6 weeks Decrease in
cholesterol-adjusted
-carotene plasma
levels
Phytosterol esters 67 healthy volunteers Snack bar 1.8 g phytosterols/
day
Devaraj et al.
(2006)
8 weeks No significant
differences in tocopherol
or
carotenoid levels
Phytosterol esters 72 healthy volunteers Orange juice 2 g phytosterols/
day