Answer:
The inclusion of plant sterols in the food is an effective strategy for lowering total and LDL cholesterol.
Explanation:
Plant sterols, or phytosterols, are structurally similar to cholesterol, but unlike cholesterol, they are only naturally present in products of plant origin such as fruits, vegetables, legumes, oilseeds, seeds, vegetable oils and whole grains. Since their content in these foods is low, the industry now chooses to fortify foods in significant amounts of plant sterols and in a wider range of products such as vegetable creams, milks, yoghurts, cheeses, soy drinks and sauces. Plant sterols, as their regular consumption, is associated with lowering total cholesterol and LDL (so-called "bad cholesterol"). Given the high prevalence of individuals with high LDL and total cholesterol in society today, and due this is a risk factor for cardiovascular health, plant sterols are a very important to health. Also, plant sterols have been linked to other benefits to the body, such as protection against certain cancers and decreased inflammatory status.
