PLANT STEROLS LEVEL IN FOOD

28

D. PLANT STEROLS LEVEL IN FOOD

Based on food consumption survey, there were 265 food items which consumed by respondents which categorized into 12 groups. Each groups contained several sub-groups which divided based on the processing and main raw material used. To calculate the range of plant sterols content in the sub group, a detailed calculation must be done to each food item in the sub-group. However, the calculation of each food required information such as the level of plant sterols in foods material. The data of food plant sterols level used in this research was compiled from publications of scientific journals and USDA food database. As done in the previous study, the plant sterol content of all products of pure animal origin was set at zero, as was that of the following products: soft drinks, tea, coffee, cocoa drinks, sugar, honey, syrup, soy sauce, and local herbal drinks Normen et al. 2001, Valsta et al. 2004, Klingberg et al. 2008. However, to certain types of food which weren‟t listed in the secondary literature, the calculation based on composition or recipe was performed. In this research, 52.45 plant sterols content obtained from calculation of recipe from about 265 food items consumed. Table 11 recaps the data sources of plant sterols content in food consumed by respondents. Meanwhile, plant sterols content in every food items consumed by respondents is attached in appendix 6. Table 11. Data source of plant sterols value in food items consumed by respondents Plant sterols Data Sources Number of Food Items Available from secondary data USDA SR-24, Normen et al. 2002, Piironen et al. 2003, Piironen Lampi 2004 in Dutta 2004 93 35.09 Commercial product available in the market 1 0.38 Calculation of recipe 139 52.45 Plant sterols content was set to zero 13 4.91 Data not available 19 7.17 Total Data 265 100 To perform the calculation based on composition, the recipe of each food item should be obtained. Detailed composition per mixed food items was asked to the respondents during the interview. The standard recipes from several relevant websites were also collected and combined with recipes obtained from the interview. Some of food calculation based on recipe was exemplified in Table 12. More detailed data was showed in appendix 7. In addition, list of food which their plant sterols content could not be found in secondary literature nor calculated based on composition is shown in Table 13. The average consumption of those foods by all respondents was 48.32 gpersonday. The foods were included in intake calculation yet the plant sterols content considered as zero. The zero assumption was performed due to their small proportion of the food consumption except for papaya fruits. The list of food is advisable for further research on plant sterols levels in food items consumed in Indonesia. 29 Table 12. Example of plant sterols calculation based on recipe Group Sub- group Food Item Composition PS content mg100 g composi- tion Estimated PS content mg100 g food item Cereals and cereal product cereal product, corn based corn, steamed, served with grated coconut sweet corn 28.50 66.67 = 22.13 sugar 0.00 26.67 coconut 47.00 6.67 Herbs, Spices, and Condime nts Condiments chilli and nut paste, prepared with spices peanuts 220.00 86.34 = 200.11 cayenne pepper 83.00 5.74 red pepper 83.00 6.48 garlic 1.00 1.44 Table 13. Food items with no relevant data of plant sterols content and their percentage of total consumption No Food Name Food Group Total Food Consumption 1 Papayas, raw Fruit and fruit products 2.97 2 Mangos, raw Fruit and fruit products 0.86 3 Guavas, raw Fruit and fruit products 0.27 4 Snakeskin, salak fruits, raw Fruit and fruit products 0.17 5 Jackfruits, raw Fruit and fruit products 0.06 6 Sapodillas, raw Fruit and fruit products 0.03 7 Custard apple, soursops, raw, with sugar Fruit and fruit products 0.03 8 Rose apples, raw Fruit and fruit products 0.02 9 Rambutans, raw Fruit and fruit products 0.02 10 Custard apple, soursops, raw Fruit and fruit products 0.01 11 Durian Fruit and fruit products 0.01 12 Guavas, raw, with sugar Fruit and fruit products 0.00 13 Longans, raw Fruit and fruit products 0.00 14 Soybean paste Herbs, spices, and condiments 0.01 15 Traditional cake, cassava, mashed, steamed getuk Snack food 0.04 16 Cassava, steamed Vegetables and vegetable products 0.92 17 Cassava leaves, steamed Vegetables and vegetable products 0.03 18 Papaya leaves, steamed Vegetables and vegetable products 0.00 19 Allspice, raw Vegetables and vegetable products 0.00 Total 5.45 30 The compilation from secondary data and recipe calculation then processed and grouped according to food sub group to facilitate interpretation. While Figure 15 showed the plant sterols content in food groups, Table 14 showed more detailed data about plant sterols content of each food sub group consumed by respondents. Figure 15. Plant sterols content in food groups Table 14 showed the three highest plant sterols contained sub-groups were all in legumes group, i.e. legumes, other; legumes, peanut based; and red bean soup. Meanwhile, the three lowest plant sterols contained sub-groups were beverages, supplements, and bread from snack food group. Cereals and cereal product contained only medium amount of plant sterols. Animal based product, i.e. egg, fish, and meat also contained noticeable amount of plant sterols, probably due to their added ingredients. Table 14. Plant sterols content of each food sub group consumed by respondents. No Food Groups and Sub Groups Plant sterols content mg100 g food Mean ± S.D. 95 tile Min - Max 1 Beverages

0.21 ±

0.72 1.12

0.00 -

2.49 2

Cereals and Cereal Products 30.75 ± 21.86

49.15 0.00

- 120.19 cereal product, brown rice based 26.80 ± 0.00 26.80 26.80 - 26.80 cereal product, corn based 26.38 ± 3.68 28.50 22.13 - 28.50 cereal product, oat based 44.00 ± 0.00 44.00 44.00 - 44.00 cereal product, processed 20.61 ± 0.00 20.61 20.61 - 20.61 cereal product, rice based 32.20 ± 9.46 42.52 22.50 - 43.71 cereal product, rice flour based 13.11 ± 18.53 24.90 0.00 - 26.21 cereal product, wheat flour based 14.05 ± 19.87 26.70 0.00 - 28.10 composite food, rice based 43.92 ± 43.23 103.25 16.83 - 120.19 0.21 30.75 9.00 15.83 24.50 36.13 17.72 88.72 88.90 28.39 0.00 17.24 0.00 20.00 40.00 60.00 80.00 100.00 Beverages Cereals and Cereal Products Egg and Egg Product Fish and Fish Product Fruits and Fruit Products Herbs, Spices, and Condiments Meat and Meat Products Including Poultry and… Legumes and Legume Products Phytosterol Fortified Products Snack Fooods Supplements Vegetables and Vegetable Products Plant sterols content mg100 g edible portion 31 No Food Groups and Sub Groups Plant sterols content mg100 g food Mean ± S.D. 95 tile Min - Max composite food, rice flour based 31.81 ± 0.00 31.81 31.81 - 31.81 composite food, wheat flour based 20.21 ± 7.40 24.93 14.98 - 25.45 dishes with peanut sauce, rice based 41.41 ± 4.95 44.56 37.91 - 44.91 dishes with peanut sauce, wheat flour based 50.56 ± 0.00 50.56 50.56 - 50.56 3 Egg and Egg Product

9.00 ±

1.41 9.90

8.00 - 10.00 fried dishes, egg 9.00 ± 1.41 9.90 8.00 - 10.00 4 Fish and Fish Product

15.83 ±

6.31 19.92

6.45 -

20.20 5

Fruits and Fruit Products 24.50 ± 26.63

83.00 2.00

- 83.00 composite food, mix fruit 15.99 ± 9.41 21.97 9.33 - 22.64 dishes with peanut sauce, mix fruits 59.17 ± 0.00 59.17 59.17 - 59.17 fruits, processed, dried 62.00 ± 0.00 62.00 62.00 - 62.00 fruits, raw 21.05 ± 26.39

83.00 2.00

- 83.00 6 Herbs, Spices, and Condiments

36.13 ±

63.21 164.94

0.00 - 200.11 condiments 56.21 ± 72.28 178.47 0.00 - 200.11 traditional herbal drinks 0.00 ± 0.00 0.00 0.00 - 0.00 7 Meat and Meat Products Including Poultry and Game

17.72 ±

21.33 62.31

2.57 - 63.07 composite food, meat based 7.08 ± 3.47 10.74 3.77 - 11.07 composite food, poultry based 7.14 ± 4.23 10.63 2.57 - 10.93 dishes with peanut sauce, meat or poultry based 62.37 ± 0.98 63.00 61.68 - 63.07 fried dishes, meat based 5.55 ± 0.00 5.55 5.55 - 5.55 fried dishes, poultry based 16.27 ± 0.99 16.90 15.58 - 16.97 8 Legumes and Legume Products

88.72 ±

110.58 214.93 0.00 - 534.00 composite food, oncom based 0.85 ± 1.21 1.62 0.00 - 1.71 composite food, peanut based 131.76 ± 0.00 131.76 131.76 - 131.76 composite food, red bean soup 127.00 ± 0.00 127.00 127.00 - 127.00 composite food, tempe based 103.54 ± 49.91 145.62 24.10 - 148.23 composite food, tofu based 13.81 ± 14.76 36.28 0.82 - 45.64 legumes, mung bean based 11.16 ± 6.02 14.98 6.90 - 15.41 legumes, other 238.50 ± 197.44 477.60 127.00 - 534.00 legumes, peanut based 144.38 ± 81.98 217.83 50.00 - 220.00 legumes, soy based 27.78 ± 31.42 47.78 5.56 - 50.00 9 Plant sterols Fortified Products

88.90 ±

0.00 88.90

88.90 -

88.90 10

Snack Fooods 28.39 ± 28.71

73.41 0.00

- 133.53 biscuits 33.80 ± 8.50 45.20 30.00 - 49.00 bread 0.00 ± 0.00 0.00 0.00 - 0.00 dessert 5.50 ± 7.78 10.45 0.00 - 11.00 fried snacks, plantain based 22.74 ± 1.35 23.59 21.78 - 23.69 fried snacks, rice flour based 33.86 ± 21.38 55.63 6.87 - 59.16 fried snacks, soy based 64.57 ± 61.92 128.54 11.54 - 133.53 fried snacks, tuber based 16.57 ± 11.69 36.23 0.00 - 38.95 fried snacks, wheat flour based 37.85 ± 34.19 92.41 10.09 - 131.74 32 No Food Groups and Sub Groups Plant sterols content mg100 g food Mean ± S.D. 95 tile Min - Max other bakery wares 35.73 ± 28.80 71.80 0.00 - 73.96 sweets 59.00 ± 0.00 59.00 59.00 - 59.00 traditional cake and snacks 23.27 ± 21.15 55.46 0.00 - 68.45 11 Supplements

0.00 ±

0.00 0.00 0.00 -

0.00 12

Vegetables and Vegetable Products 17.24 ± 17.27

41.24 0.00

- 106.00 composite food, mix vegetables soup 21.70 ± 14.89 43.53 6.61 - 44.83 composite food, mix vegetables, steamed 7.83 ± 0.00 7.83 7.83 - 7.83 composite food, mix vegetables, stir fried 10.83 ± 0.00 10.83 10.83 - 10.83 dishes with peanut sauce, mix vegetable 45.70 ± 13.68 59.06 34.80 - 61.04 vegetables, processed, fermented 0.00 ± 0.00 0.00 0.00 - 0.00 vegetables, processed, fried 14.40 ± 12.13 26.34 5.49 - 28.22 vegetables, processed, steamed 12.00 ± 0.00 12.00 12.00 - 12.00 vegetables, processed, steamed or boiled 9.74 ± 7.05 20.72 0.44 - 21.96 vegetables, processed, stir fried 14.76 ± 11.36 35.69 0.00 - 39.60 vegetables, raw 24.79 ± 29.05 72.00 7.00 - 106.00 TOTAL 30.58 ± 49.86 127.00 0.00 - 534.00 E. PLANT STEROLS INTAKE Based on the results, the level of plant sterols intake of total respondent was 223.80 mgday. In comparison, the intake of plant sterols was slightly higher in female respondents than male respondents, respectively 224.19 ± 120.89 mgday and 223.41 ± 97.64 mgday, although the difference was not statistically significant t98 = - .036, p 0.05. The comparison of plant sterols intake between groups of respondents is depicted in Figure 16. The comparison of plant sterols intake from each food groups is depicted in figure 17. Figure 16. Plant sterols intake in male and female respondents 220.00 221.00 222.00 223.00 224.00 225.00 male female 223.41 224.19 P lan t ster o ls in tak e m g d ay 33 The difference between the results of other earlier study about plant sterols intake in other areas could mainly due to the pattern of food consumption, respondent characteristics, and type of food consumed. Indonesian people tend to consume less whole grain cereals, cereal consumption is predominantly white rice milled rice, and less vegetables and nuts than population of European and East Asia such as China and Japan Kittler Sucher 2008. Figure 17. Plant sterols intake from each food groups in male and female respondents Figure 17 depicted plant sterols intake from each food groups and Figure 18-20 depicted the contribution of plant sterols food groups in each respondents group which further explained by Table 15-17. Based on the results showed in Figure 18, the main contributor of plant sterols intake consumed by all respondents were cereals and cereals product 37.46, followed by legumes and legume products 24.21, and snacks food 15.33. Cereals also accounted as the main contributor of plant sterols in male respondent shown in Figure 19, followed by legumes and legume product and snack food, i.e. 36.84, 23.95, and 18.25, respectively. Meanwhile, contributors of plant sterols intake in female respondents, as shown in Figure 20, is dominated by cereals 41.60, legumes 10.12, and vegetables 18.88. More detailed result presenting information per eater only is attached in Appendix 8a-8c. Besides vegetable oils, cereals are the biggest contributor to the daily plant sterols intake in almost every population. Valsta et al. in Finland 2004 reported that about 40 of plant sterols intake obtained from cereals. Likewise, 37 of the plant sterols daily intake derived from cereals and breads for the population of Netherland Normen et al. 2001. Similarly, a study conducted by Han et al. 2007 in China showed that 40 plant sterols intake obtained from cereals and 40 from vegetable oil. In line with those results, this research also showed that cereals were the main source of plant sterols to all respondents. 0.01 82.30 0.61 0.17 11.59 3.53 4.00 53.51 0.05 40.77 0.00 26.87 0.00 85.37 1.05 0.51 12.94 5.62 4.63 55.73 0.02 27.83 0.00 30.49 0.00 20.00 40.00 60.00 80.00 100.00 Beverages Cereals and Cereal P. Egg and Egg P. Fish and Fish P. Fruits and Fruit P. Herbs, Spices, and Condiments Meat and Poultry P. Legumes and Legume P. Phytosterol Fortified P. Snack Fooods Supplements Vegetables and Vegetable P. Intake mgday Female Male 34 Figure 18. Percent contribution of food groups to of plant sterols intake in all respondents Figure 19. Percent contribution of food groups to of plant sterols intake in male respondents Figure 20. Percent contribution of food groups to of plant sterols intake in female respondents 37.46 24.41 12.82 15.33 5.48 2.05 1.93 0.37 0.15 0.02 0.00 0.00 Cereal and cereals products Legumes and legume products Vegetable and vegetables product Snack foods Fruits and fruit products Herbs, spices, and condiments Meat and meat product including poultry Egg and egg products Fish and fish products Phytosterol fortified product Beverages Supplements 36.84 23.95 12.03 18.25 5.19 1.58 1.79 0.27 0.08 0.02 0.01 0.00 Cereal and cereals products Legumes and legume products Vegetable and vegetables product Snack foods Fruits and fruit products Herbs, spices, and condiments Meat and meat product including poultry Egg and egg products Fish and fish products Phytosterol fortified product Beverages Supplements 38.08 24.86 13.60 12.41 5.77 2.51 2.06 0.47 0.23 0.01 0.00 0.00 Cereal and cereals products Legumes and legume products Vegetable and vegetables product Snack foods Fruits and fruit products Herbs, spices, and condiments Meat and meat product including poultry Egg and egg products Fish and fish products Phytosterol fortified product Beverages Supplements 35 Table 15. Plant sterols intake in all respondents No Food Groups Individual plant sterols intake mgday Total Intake Mean ± S.D. 95 tile Min - Max 1 Beverages 0.01 ± 0.07 0.00 0.00 - 0.71 0.00 2 Cereals and Cereal Products 83.84 ± 41.94 157.72 6.19 - 279.83 37.46 3 Egg and Egg Product 0.83 ± 1.47 4.15 0.00 - 7.04 0.37 4 Fish and Fish Product 0.34 ± 1.72 1.12 0.00 - 16.83 0.15 5 Fruits and Fruit Products 12.26 ± 13.54 42.00 0.00 - 53.42 5.48 6 Herbs, Spices, and Condiments 4.58 ± 10.15 20.34 0.00 - 77.09 2.05 7 Meat and Poultry Products 4.31 ± 9.56 15.59 0.00 - 80.78 1.93 8 Legumes and Legume Products 54.62 ± 46.98 127.48 0.00 - 303.06 24.41 9 Plant sterols Fortified Products 0.04 ± 0.26 0.00 0.00 - 2.37 0.02 10 Snack Fooods 34.30 ± 39.03 106.18 0.00 - 268.73 15.33 11 Supplements 0.00 ± 0.00 0.00 0.00 - 0.00 0.00 12 Vegetables and Vegetable Products 28.68 ± 21.52 76.45 0.00 - 101.79 12.82 Total 223.80 Table 16. Plant sterols intake in male respondents No Food Groups Individual plant sterols intake mgday Total Intake Mean ± S.D. 95 tile Min - Max 1 Beverages 0.01 ± 0.10 0.00 0.00 - 0.71 0.01 2 Cereals and Cereal Products 82.30 ± 37.39 132.21 6.19 - 213.80 36.84 3 Egg and Egg Product 0.61 ± 1.19 3.19 0.00 - 4.92 0.27 4 Fish and Fish Product 0.17 ± 0.39 1.04 0.00 - 1.55 0.08 5 Fruits and Fruit Products 11.59 ± 13.33 41.83 0.00 - 53.38 5.19 6 Herbs, Spices, and Condiments 3.53 ± 7.60 16.81 0.00 - 42.07 1.58 7 Meat and Poultry Products 4.00 ± 11.45 8.06 0.00 - 80.78 1.79 8 Legumes and Legume Products 53.51 ± 48.90 155.68 0.00 - 221.65 23.95 9 Plant sterols Fortified Products 0.05 ± 0.34 0.00 0.00 - 2.37 0.02 10 Snack Fooods 40.77 ± 50.00 127.34 0.00 - 268.73 18.25 11 Supplements 0.00 ± 0.00 0.00 0.00 - 0.00 0.00 12 Vegetables and Vegetable Products 26.87 ± 22.23 73.91 0.00 - 87.68 12.03 Total 223.41 36 Table 17. Plant sterols intake in female respondents No Food Groups Individual plant sterols intake mgday Total Intake Mean ± S.D. 95 tile Min - Max 1 Beverages 0.00 ± 0.00 0.00 0.00 - 0.00 1.26 2 Cereals and Cereal Products 85.37 ± 46.38 176.42 31.88 - 279.83 41.60 3 Egg and Egg Product 1.05 ± 1.69 4.92 0.00 - 7.04 1.21 4 Fish and Fish Product 0.51 ± 2.39 1.44 0.00 - 16.83 0.17 5 Fruits and Fruit Products 12.94 ± 13.85 40.75 0.00 - 53.42 12.52 6 Herbs, Spices, and Condiments 5.62 ± 12.18 21.06 0.00 - 77.09 1.65 7 Meat and Poultry Products 4.63 ± 7.30 20.68 0.00 - 36.47 2.85 8 Legumes and Legume Products 55.73 ± 45.44 93.95 0.55 - 303.06 10.12 9 Plant sterols Fortified Products 0.02 ± 0.17 0.00 0.00 - 1.19 0.00 10 Snack Fooods 27.83 ± 22.19 69.70 0.00 - 108.26 9.72 11 Supplements 0.00 ± 0.00 0.00 0.00 - 0.00 0.01 12 Vegetables and Vegetable Products 30.49 ± 20.86 75.12 1.24 - 101.79 18.88 Total 224.19 Compared with previous discussion, it appears that the intake of plant sterols not only influenced by plant sterols content of food consumed but also highly influenced by the pattern of consumption. It can be showed in this study, that consumption per capita of legumes and legume product only 9.62 of the total consumption Table 8, but contributes greatly to plant sterols intake, i.e. 24.41 Table 15. Similarly, despite its fewer amounts of plant sterols content Piironen Lampi 2004, vegetables turned out to be one of the main sources of plant sterols in respondents, especially female respondents 18.8. A more detailed and comprehensive summary about plant sterol content in each food sub-groups, its consumption, and contribution to plant sterols intake to all respondents is depicted in Table 18. 37 Table 18. Plant sterol content in each food groups, number of eater, its total consumption and contribution to plant sterols intake in all respondents No Food Groups Plant sterols content mg100 g food Daily consumption gcapday Total Consumption Plant sterols intake mgcapday Total Intake No. of eater N=100 of Eater N=100 Mean ± S.D. Mean ± S.D. Mean ± S.D. 1 Beverages 0.21 ± 0.72

16.65 ±

27.71 1.88

0.01 ±

0.07 0.00

59 59 2 Cereals and Cereal Products

30.75 ±

21.86 378.01

± 164.85

42.66 83.84

± 41.94

37.46 100

100 cereal product, brown rice based 26.80 ± 0.00 4.83 ± 48.00 0.54 1.29 ± 12.86 0.58 2 2 cereal product, corn based 26.38 ± 3.68 13.49 ± 80.08 1.52 3.83 ± 22.82 1.71 23 23 cereal product, oat based 44.00 ± 0.00 3.28 ± 32.00 0.37 1.22 ± 11.88 0.55 2 2 cereal product, processed 20.61 ± 0.00 28.58 ± 45.35 3.23 1.67 ± 3.08 0.74 84 84 cereal product, rice based 32.20 ± 9.46 273.06 ± 106.24 30.81 61.61 ± 23.89 27.53 99 99 cereal product, rice flour based 13.11 ± 18.53 4.89 ± 7.32 0.55 1.28 ± 1.97 0.57 56 56 cereal product, wheat flour based 14.05 ± 19.87 1.05 ± 7.17 0.12 0.19 ± 1.57 0.09 3 3 composite food, rice based 43.92 ± 43.23 14.41 ± 34.42 1.63 3.18 ± 7.26 1.42 35 35 composite food, rice flour based 31.81 ±

0.00 0.05

± 0.50 0.01 0.02 ± 0.16 0.01 1 1 composite food, wheat flour based 20.21 ± 7.40 2.51 ± 13.86 0.28 0.35 ± 1.90 0.16 6 6 dishes with peanut sauce, rice based 41.41 ± 4.95 11.31 ± 25.23 1.28 4.88 ± 11.08 2.18 36 36 dishes with peanut sauce, wheat flour based 50.56 ± 0.00 20.54 ± 36.61 2.32 4.31 ± 9.99 1.92 48 48 3 Egg and Egg Product

9.00 ±

1.41 8.58

± 15.60

0.97 0.83

± 1.47 0.37 34 34 fried dishes, egg 9.00 ± 1.41 8.58 ± 15.60 0.97 0.83 ± 1.47 0.37 34 34 4 Fish and Fish Product

15.83 ±

6.31 1.37

± 3.63

0.15 0.34

± 1.72 0.15 23 23 5 Fruits and Fruit Products

24.50 ±

26.63 103.04

± 106.28

11.63 12.26

± 13.54 5.48 98 98 composite food, mix fruit 15.99 ± 9.41 1.61 ± 13.83 0.18 0.33 ± 3.12 0.15 4 4 dishes with peanut sauce, mix fruits 59.17 ± 0.00 3.01 ± 8.83 0.34 1.79 ± 5.24 0.80 15 15 fruits, processed, dried 62.00 ± 0.00 0.36 ± 3.03 0.04 0.22 ± 1.88 0.10 3 3 fruits, raw 21.05 ± 26.39 98.06 ± 103.36 11.07 9.92 ± 11.18 4.43 97 97 38 No Food Groups Plant sterols content mg100 g food Daily consumption gcapday Total Consumption Plant sterols intake mgcapday Total Intake No. of eater N=100 of Eater N=100 Mean ± S.D. Mean ± S.D. Mean ± S.D. 6 Herbs, Spices, and Condiments 36.13 ± 63.21

11.91 ±

20.22 1.34

4.58 ±

10.15 2.05

91 91 condiments 56.21 ± 72.28 8.33 ± 11.39 0.94 4.57 ± 10.15 2.04 90 90 traditional herbal drinks 0.00 ± 0.00 3.59 ± 15.17 0.40

0.00 ±

0.02 0.00 13 13 7 Meat and Meat Products Including Poultry and Game

17.72 ±

21.33 22.52

± 32.62

2.54 4.31

± 9.56

1.93 73

73 composite food, meat based 7.08 ± 3.47 4.30 ± 12.66 0.49 0.30 ± 1.17 0.14 25 25 composite food, poultry based 7.14 ± 4.23 1.88 ± 4.53 0.21 0.17 ± 0.41 0.08 20 20 dishes with peanut sauce, meat or poultry based 62.37 ± 0.98 2.90 ± 12.78 0.33 1.72 ± 7.91 0.77 12 12 fried dishes, meat based 5.55 ± 0.00 0.03 ± 0.33 0.00

0.00 ±

0.02 0.00 1 1 fried dishes, poultry based 16.27 ± 0.99 13.40 ± 24.84 1.51 2.12 ± 3.90 0.95 58 58 8 Legumes and Legume Products

88.72 ±

110.58 85.26 ± 63.89

9.62 54.62

± 46.98 24.41 99 99 composite food, oncom based 0.85 ± 1.21 4.32 ± 8.17 0.49 0.08 ± 0.16 0.03 58 58 composite food, peanut based 131.76 ± 0.00 0.04 ± 0.28 0.00 0.05 ± 0.36 0.02 2 2 composite food, red bean soup 127.00 ± 0.00 0.15 ± 1.51 0.02 0.10 ± 1.04 0.05 1 1 composite food, tempe based 103.54 ± 49.91 30.51 ± 25.81 3.44 40.52 ± 34.61 18.11 96 96 composite food, tofu based 13.81 ± 14.76 21.96 ± 19.98 2.48 1.83 ± 1.79 0.82 86 86 legumes, mung bean based 11.16 ± 6.02 23.38 ± 44.22 2.64 2.80 ± 5.64 1.25 50 50 legumes, other 238.50 ± 197.44 0.71 ± 3.48 0.08 2.52 ± 16.33 1.13 12 12 legumes, peanut based 144.38 ± 81.98 3.08 ± 10.46 0.35 6.61 ± 21.69 2.95 31 31 legumes, soy based 27.78 ± 31.42 1.12 ± 6.86 0.13 0.10 ± 0.56 0.05 6 6 9 Plant sterols Fortified Products

88.90 ±

0.00 0.04

± 0.30

0.00 0.04

± 0.26 0.02 2 2 10 Snack Fooods

28.39 ±

28.71 99.07

± 91.71

11.18 34.30

± 39.03 15.33 98 98 biscuits 33.80 ± 8.50 1.50 ± 3.16 0.17 0.54 ± 1.16 0.24 34 34 bread 0.00 ± 0.00 7.93 ± 14.21 0.89 0.10 ± 0.29 0.05 53 53 39 No Food Groups Plant sterols content mg100 g food Daily consumption gcapday Total Consumption Plant sterols intake mgcapday Total Intake No. of eater N=100 of Eater N=100 Mean ± S.D. Mean ± S.D. Mean ± S.D. dessert 5.50 ± 7.78 0.15 ± 1.03 0.02

0.01 ±

0.09 0.00 2 2 fried snacks, plantain based 22.74 ± 1.35 7.83 ± 49.40 0.88 2.60 ± 17.70 1.16 18 18 fried snacks, rice flour based 33.86 ± 21.38 1.30 ± 4.38 0.15 0.16 ± 0.64 0.07 16 16 fried snacks, soy based 64.57 ± 61.92 24.97 ± 30.59 2.82 17.14 ± 24.52 7.66 81 81 fried snacks, tuber based 16.57 ± 11.69 16.00 ± 28.86 1.81 3.32 ± 7.72 1.48 62 62 fried snacks, wheat flour based 37.85 ± 34.19 32.83 ± 42.87 3.70 7.55 ± 10.52 3.38 86 86 other bakery wares 35.73 ± 28.80 4.37 ± 7.08 0.49 2.27 ± 3.68 1.01 49 49 sweets 59.00 ± 0.00 0.38 ± 1.33 0.04 0.22 ± 0.79 0.10 13 13 traditional cake and snacks 23.27 ± 21.15 1.83 ± 5.71 0.21 0.38 ± 1.26 0.17 17 17 11 Supplements

0.00 ±

0.00 0.05

± 0.50

0.01 0.00

± 0.00

0.00 2

2 12 Vegetables and Vegetable Products

17.24 ±

17.27 159.64

± 112.93

18.02 28.68

± 21.52

12.82 99

99 composite food, mix vegetables soup 21.70 ± 14.89 25.91 ± 23.83 2.92 7.80 ± 8.09 3.48 87 87 composite food, mix vegetables, steamed 7.83 ± 0.00 0.02 ± 0.24 0.00 0.09 ± 0.38 0.04 1 1 composite food, mix vegetables, stir fried 10.83 ± 0.00 1.21 ± 4.28 0.14 0.05 ± 0.30 0.02 13 13 dishes with peanut sauce, mix vegetable 45.70 ± 13.68 22.98 ± 37.56 2.59 8.77 ± 14.40 3.92 65 65 vegetables, processed, fermented

0.00 ±

0.00 0.12 ± 0.84

0.01 0.00

± 0.00

0.00 2

2 vegetables, processed, fried 14.40 ± 12.13 6.86 ± 12.31 0.77 0.61 ± 0.91 0.27 49 49 vegetables, processed, steamed 12.00 ± 0.00 12.09 ± 23.76 1.36 1.45 ± 2.85 0.65 48 48 vegetables, processed, steamed or boiled 9.74 ± 7.05 43.75 ± 51.90 4.94 2.50 ± 3.68 1.12 86 86 vegetables, processed, stir fried 14.76 ± 11.36 26.44 ± 34.96 2.98 4.71 ± 5.72 2.11 89 89 vegetables, raw 24.79 ± 29.05 20.26 ± 39.75 2.29 2.71 ± 5.21 1.21 50 50 TOTAL 30.58 ± 49.86 886.14 ± 387.87 100.00 223.80 ± 109.33 100.00 100 100 40

F. THE RELATIONSHIP BETWEEN PLANT STEROLS DAILY INTAKE