植物甾醇作为降低心血管风险的膳食佐剂：理论与证据。
Plant sterols as dietary adjuvants in the reduction of cardiovascular risk: theory and evidence.
作者信息
Patch Craig S, Tapsell Linda C, Williams Peter G, Gordon Michelle
机构信息
National Centre of Excellence in Functional Foods, Northfields Avenue, University of Wollongong, New South Wales, Australia.
出版信息
Vasc Health Risk Manag. 2006;2(2):157-62. doi: 10.2147/vhrm.2006.2.2.157.
Abstract
Plant sterol-enriched foods are an effective dietary adjuvant in reducing cardiovascular risk by lowering total cholesterol and low density lipoprotein-cholesterol (LDL-C) in serum by up to approximately 15%. The mechanism of action of plant sterols is different from those of 3-hydroxy-3-methylglutaryl coenzyme A inhibitors (statins) and thus their effect is additive. Combining plant sterols with other dietary components known to reduce cholesterol in a portfolio approach has proven to be most effective for reduction of hypercholesterolemia and provide an alternative treatment option for clinicians. Plant sterol-enriched foods provides clinicians with a relatively cheap, safe, and effective way to help patients manage their cardiovascular risk.
摘要
富含植物甾醇的食物是一种有效的饮食辅助手段，可通过将血清中的总胆固醇和低密度脂蛋白胆固醇（LDL-C）降低约15%来降低心血管疾病风险。植物甾醇的作用机制与3-羟基-3-甲基戊二酰辅酶A抑制剂（他汀类药物）不同，因此它们的效果是相加的。事实证明，采用组合方法将植物甾醇与其他已知可降低胆固醇的饮食成分相结合，对于降低高胆固醇血症最为有效，并为临床医生提供了一种替代治疗选择。富含植物甾醇的食物为临床医生提供了一种相对廉价、安全且有效的方法，以帮助患者控制心血管疾病风险。
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