Summary of the National Cholesterol Education Program (NCEP) for Adults
LDL-raising nutrients*
Saturated fat calories
Dietary cholesterol
Less than 7% of total
Less than 200 mg/day
Therapeutic option for LDL-lowering
Plant sterols/stanols
Increase viscous (soluble) fiber**
2 g/day
10-25 g/day
Total calories (energy)
Adjust total calorie intake to achieve and maintain desirable body weight/prevent weight gain.
Physical Activity
Include moderate exercise and balance calorie intake and energy expenditure
*Trans fatty acids are another LDL-raising fat that should be kept at a low intake.
**Includes both soluble and insoluble fiber according to the Institutes of Medicine for prevention of Coronary Heart Disease.
National Cholesterol Education Program Adult Treatment Panel III Final Report 2002, Table V.2-1, page V-4,
http://www.nhlbi.nih.gov/guidelines/cholesterol/atp3full.pdf.
Approximate and Cumulative LDL-Cholesterol Reduction Achievable by Dietary Modifications*
Major
Saturated fat
Dietary cholesterol
Weight Reduction
<7% of calories
<200 mg/day
Lose 10 lbs
8-10%
3-5%
5-8%
Other LDL Reducing Options
Viscous Fiber (Soluble)
Plant sterol/stanols esters
5-10 g/day
2 g/day
3-5%
6-15%
Cumulative Estimate
20-30%
* Reference: Jenkins et al Curr Opin Lipidol 2000.
Dietary Sources of Plant Sterols: Naturally Occuring and Functional Foods
Plant sterols, sometimes called phytosterols, are naturally occurring in a variety of foods. Small quantities can be found in vegetable oils, nuts, grain products, fruits and vegetables. From these food sources, the average intake in Western countries is approximately 150-350 mg/day of plant sterols.¹
Almonds
1 oz
164
14 g
3.8 g
0 g
0.03 g
Avocados
1 small
227
20 g
2.9 g
0 g
0.13 g
Corn Oil
1 Tbsp
120
13 g
1.8 g
0 g
0.13 g
Olive Oil
1 Tbsp
119
13.5 g
1.9 g
0 g
0.03 g
Orange Juice with plant sterols
8 oz
110
0 g
0 g
0 g
1.0 g†
Oat Bars with plant sterols
1 bar
160
4 g
0.5 g
0 g
0.4 g
Promise activ™ Light Spread* (formerly known as Take Control®)
1 Tbsp
45
5 g
1 g
0 g
1 g‡
USDA Nutrient Database unless otherwise specified.
*www.promisehealthyheart.com
‡ In some foods plant sterols are combined with a fatty acid from a vegetable oil to form a plant sterol ester (this improves the solubility of the plant sterols in foods low in saturated fat). About 65% of the plant sterol ester is plant sterol.
† www.minutemaid.com
Jenkins et al. Viscous and nonviscous fibers, nonabsorbable and low glycemic index carbohydrates, blood lipids and coronary heart disease. Curr Opin Lipidol 2000;11:49-56.
1. Thompson GR, Grundy SM. History and development of plant sterol and stanol esters for cholesterol-lowering purposes. Am J
Cardiol 2005 July 4;96(1A):3D-9D.