Effective Methods of Reducing Cholesterol in Food: An Updated Review
Subject Areas :Mandana Dousti 1 , Asma Ghaani 2 , Parastoo Abdulahi Fard 3 , Aylar Shiri 4 , Khadije Abdolmaleki 5
1 -
2 -
3 -
4 -
5 -
Keywords: Cardiovascular disease, / Cholesterol, / Probiotics, / Beta-cyclodextrin,
Abstract :
The increasing prevalence of chronic diseases associated with dietary factors has elevated the importance of food safety science in disease prevention. Cardiovascular diseases (CVDs) remain the leading cause of mortality, particularly in developed nations, with prolonged high cholesterol consumption being a significant risk factor. Since many animal-derived food products contain cholesterol and are widely consumed, developing low-cholesterol alternatives represents a crucial step in CVD prevention. Various biological, chemical, and physical processes have been designed to remove or reduce cholesterol in animal-derived foods. This study examines several cholesterol reduction methods, including probiotics, supercritical fluid extraction, beta-cyclodextrin complexation, enzymatic degradation, and cryogel-based techniques. The efficacy of adsorbents, focusing on beta-cyclodextrin, and their recovery rates are discussed. Additionally, the potential of combining these methods is explored.
