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

Abstract

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 binding due to different methoxyl contents.