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|Type:||Artigo de periódico|
|Title:||Common sources and composition of phytosterols and their estimated intake by the population in the city of Sao Paulo, Brazil|
de Godoy, HT
|Abstract:||Objective: Phytosterols have been used alone, or combined with lipid-altering drugs, to reduce cholesterol levels and the burden of cardiovascular disease. Considerable variation in the composition of phytosterols exists and its consumption, in a regular diet, by the Brazilian population is still unknown. Thus, the aim of the present study was to determine the phytosterols content of the most consumed plant foods and to estimate the phytosterols intake by this population. Methods: Intake of plant foods of a representative population of the city of Sao Paulo (n = 1609), randomly selected on the basis of the Brazilian Institute for Geography and Statistics census data (2010), was obtained by a food frequency questionnaire (FFQ). Foods were chosen on the basis of the Consume Expenditure Survey (2002-2003) and from answers to the FFQ. Phytosterols composition of most consumed greens, legumes, cereals, and seeds, fruits, and vegetable oils was determined by gas chromatography (flame ionization detection). Daily phytosterols intake was estimated in terms of mg per 100 g (mg/100 g(-1)) of edible portion. Underreporters and overreporters were excluded. Results: Mean (SE) daily phytosterols intake in the diet of the study population was 100.6 (1.2) mg, with beta-sitosterol as the largest sterol component (65.4%), followed by campesterol (23.2%), and stigmasterol (10%). No significant changes in daily phytosterols intake were observed after exclusion of underreporters and overreporters. Considerable variation was observed in phytosterols content among the most consumed plant foods. Conclusions: Analysis of phytosterols composition in most consumed plant foods has shown that phytosterols content varied among food groups. Dietary intake of phytosterols in a large population of the city of Sao Paulo is in the same range of some countries. (c) 2013 Elsevier Inc. All rights reserved.|
|Editor:||Elsevier Science Inc|
|Citation:||Nutrition. Elsevier Science Inc, v. 29, n. 6, n. 865, n. 871, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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