New study: Benecol® Soft Chews effectively lower LDL-cholesterol
The cholesterol-lowering efficacy of plant stanol ester is well documented in over 70 published clinical trials with different study designs. A recently published study1 adds to this strong evidence-base as it confirms the LDL-cholesterol lowering efficacy of the new Benecol® Soft Chews. These food supplements with plant stanol ester are the latest addition to the Benecol® product range.
The subjects in the double-blind, randomized, and placebo-controlled study by Laitinen et al. used two soft chews twice a day with main meals, so they consumed altogether 4 pieces of the soft chew per day for four weeks.
The results showed that compared to a placebo food supplement, the food supplement with plant stanol ester (2 g/d plant stanols) reduced LDL cholesterol significantly by 7.6% (p=0.001). Almost four fifths (78%) of the study subjects considered the food supplement as easy to use, and 68% rated the taste as good or very good. No side effects were reported.
The new Benecol® Soft Chews with plant stanol ester provide an innovative new solution for serum cholesterol lowering. As the name of the product suggests, this food supplement is soft and easily chewable, and a convenient on-the-go solution for effective cholesterol-lowering.
Benecol Soft Chews Lemon & Lime are available in the Netherlands, Ireland, Belgium, Poland, and Finland, and via Raisio’s webstore.
1. Laitinen K, Gylling H, Kaipiainen L, Nissinen MJ, Simonen P. Cholesterol lowering efficacy of plant stanol ester in a new type of product matrix, a chewable dietary supplement. J Funct Foods 2017; 30: 119-124
Diet and lifestyle in focus at the 2016 EAS Congress in Innsbruck
Diet and lifestyle were among the hot topics at the 2016 EAS Congress in Innsbruck. The yearly congress of the European Atherosclerosis Society (EAS) gathered around 3,000 scientists and clinicians to Innsbruck to discuss the latest developments in the prevention and treatment of atherosclerotic vascular diseases.
The main message from many different educational sessions was that diet should be looked at as an entity, not as single nutrients. Saturated fats are also still in focus, however, and replacing them with unsaturated fats and whole grains has been shown to lower the risk of cardiovascular diseases. Furthermore, growing evidence shows that attention should paid to the intake of sugar because a high intake of sugar, especially added sugar from sugar sweetened beverages, is clearly associated with overweight, obesity, and cardiovascular diseases.
Educating patients about healthy dietary patterns was seen as a key. A healthy diet emphasizes the consumption of vegetables, fruits, berries, legumes, nuts and seeds, as well as whole grains, low-fat milk products, vegetable oils and fish. It encourages people to restrict the consumption of red and processed meats, refined grains, added sugars, salt and foods rich in saturated and trans fats. If additional LDL-cholesterol lowering measures are needed, foods with added plant stanols or sterols can well be considered as part of the management.
During the EAS Congress, a new version of the educational online tutorial, "Diet at the Heart of CVD Prevention", was published. The DietattheHeart 2.0 version has been updated and broadened to provide extensive information about the role of diet in the management of dyslipidemia. The tutorial has been developed in collaboration with leading experts, and it is endorsed by the EAS. Please visit www.dietattheheart.com whenever you want to refresh or test your knowledge about the current dietary guidelines concerning the management of dyslipidemia, or when you need printable materials for patient education.