PHYTOSTEROLS, CHOLESTEROL ABSORPTION AND HEALTHY DIETS

植物甾醇、胆固醇吸收和健康饮食

• 批准号: 7953965
• 负责人: RICHARD E. OSTLUND
• 金额: $ 0.7万
• 依托单位: WASHINGTON UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2009
• 资助国家: 美国
• 起止时间: 2009-02-01 至 2010-01-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7953965
• 关键词: Accounting; Cholesterol; Clinical Trials; Computer Retrieval of Information on Scientific Projects Database; Coronary heart disease; Dietary Component; Fatty acid glycerol esters; Fiber; Food; Funding; Grant; Health; Human; Institution; LDL Cholesterol Lipoproteins; Mass Spectrum Analysis; Phytosterols; Research; Research Personnel; Resources; Risk Reduction; Role; Source; United States National Institutes of Health; biomedical resource; cholesterol absorption; good diet; heart disease risk; saturated fat

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The purpose of this review is to outline the emerging role of dietary phytosterols in human health. Dietary saturated fat, cholesterol and fiber are currently emphasized in the reduction of low-density lipoprotein cholesterol levels. However, other dietary components such as phytosterols may have equivalent or even larger effects on circulating cholesterol and need further study with respect to the potential for coronary heart disease risk reduction. Phytosterol effects were not considered in classic fat-exchange clinical trials and may account for some of the differences attributed to the food fats studied.

该副本是利用众多研究子项目之一 由NIH/NCRR资助的中心赠款提供的资源。子弹和 调查员（PI）可能已经从其他NIH来源获得了主要资金， 因此，可以在其他清晰的条目中表示。列出的机构是 对于中心，这不一定是调查员的机构。 这篇综述的目的是概述饮食植物醇在人类健康中的新兴作用。目前，饮食饱和脂肪，胆固醇和纤维在降低低密度脂蛋白胆固醇水平方面被强调。但是，其他饮食成分（例如植物固醇）可能对循环胆固醇具有同等影响甚至更大的影响，并且需要进一步研究冠心病风险降低。在经典的脂肪交换临床试验中未考虑植物固醇的作用，并且可能解释了所研究的食物脂肪的一些差异。