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Comparison of the effects of high- and low-methoxyl pectins on blood and faecal lipids in man

Published online by Cambridge University Press:  09 March 2007

Patricia A. Judd  and
A. S. Truswell
Patricia A. Judd
Affiliation:
Department of Food Science and Nutrition, Queen Elizabeth College, Campden Hill Road, London W8 7 AH
A. S. Truswell
Affiliation:
Department of Food Science and Nutrition, Queen Elizabeth College, Campden Hill Road, London W8 7 AH
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Abstract

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1. The effects on blood and faecal lipids of the addition of 15 g of either high- or low-methoxyl pectin to the habitual diets of ten healthy young adults have been studied.

2. Serum total cholesterol levels were reduced by a mean of 16% during consumption of low-methoxyl pectin and 18% during consumption of high-methoxyl pectin. High density lipoprotein cholesterol levels and triglyceride levels were unchanged.

3. There was no difference in faecal fat and steroid excretion between the two pectins.

4. The results suggest that it is the gel-forming properties of the pectins which are important in the cholesterol-lowering effect rather than differences in bile acid bindingdue to different methoxyl contents.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 48 , Issue 3 , November 1982 , pp. 451 - 458
Copyright
Copyright © The Nutrition Society 1982

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