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  • Title: [Use of margarine fortified with phytosterols as a therapeutic food].
    Author: de Graaf J, Stalenhoef AF.
    Journal: Ned Tijdschr Geneeskd; 2000 May 13; 144(20):918-21. PubMed ID: 10827845.
    Abstract:
    The intake of one tub of margarine with added phytosterols per week has been shown to reduce plasma total and low density lipoprotein (LDL) cholesterol levels by 9 and 13% respectively, with no effect on high density lipoprotein (HDL) cholesterol or triglyceride levels. This reduction in cholesterol concentration may help to decrease the risk of coronary heart disease by 20 to 50%. No significant side effects have been reported. Phytosterols reduce cholesterol levels by inhibition of cholesterol absorption in the intestine. The margarines with added phytosterols are an example of functional foods (novel foods) which are designed to enhance health or contribute to reduction in a specific disease risk. In 1997, the European Union has introduced rules for the evaluation of novel foods, the Novel Food Regulatory Approval Procedure. Post-marketing surveillance of functional foods is obligatory to control long term safety and efficacy.
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