High molecular weight and high DE pectins for blood cholesterol reduction

Pectin is a texturizing/gelling agent, and a viscous soluble fiber. Effects of pectin structure on LDL‐cholesterol (LDL‐C) are unknown. In broilers fed hypercholesterolemic diets then commercial pectins for 35 d, cholesterol lowering was: citrus pectin DE70 = apple pectin DE70 > apple pectin DE35 > citrus pectin DE0 = LMW pectin = citrus pectin DE35 = cellulose (DE, degree esterification; LMW, low molecular weight), indicating high DE/potentially HMW were desirable for cholesterol lowering. In a cross‐over study with 30 mildly hypercholesterolemic persons receiving pectin or cellulose (15 g/d), in mixtures of cereal bars, fruit preparations or capsules for 3 wks, LDL‐C lowering was: citrus pectin DE70 = apple pectin DE70 (7–10% reduction vs control) > apple pectin DE35 = citrus pectin DE35 > OPF (orange pulp fiber) DE70 and LMW pectin DE70. In a trial with 30 subjects receiving 2 types of pectin (6 g/d) or cellulose in capsules for 3 wks, citrus pectin DE70 and HMW pectin DE70 similarly lowered LDL‐C 8%. High DE and HMW are important for maximizing LDL‐C lowering in pectins; source is less important.