1 To evaluate the content of phytosterol oxidation products (POP) of foods with added phytosterols, in total 14 studies measuring POP contents of foods with added phytosterols were systematically reviewed. In non‐heated or stored foods, POP contents were low, ranging from (medians) 0.03–3.6 mg/100 g with corresponding oxidation rates of phytosterols (ORP) of 0.03–0.06%. In fat‐based foods with 8% of added free plant sterols (FPS), plant sterol esters (PSE) or plant stanol esters (PAE) pan‐fried at 160–200°C for 5–10 min, median POP contents were 72.0, 38.1, and 4.9 mg/100 g, respectively, with a median ORP of 0.90, 0.48, and 0.06%. Hence resistance to thermal oxidation was in the order of PAE > PSE > FPS. POP formation was highest in enriched butter followed by margarine and rapeseed oil. In margarines with 7.5–10.5% added PSE oven‐heated at 140–200°C for 5–30 min, median POP content was 0.3 mg/100 g. Further heating under same temperature conditions but for 60–120 min markedly increased POP formation to 384.3 mg/100 g. Estimated daily upper POP intake was 47.7 mg/d (equivalent to 0.69 mg/kg BW/d) for foods with added PSE and 78.3 mg/d (equivalent to 1.12 mg/kg BW/d) for foods with added FPS as calculated by multiplying the advised upper daily phytosterol intake of 3 g/d with the 90% quantile values of ORP. In conclusion, heating temperature and time, chemical form of phytosterols added and the food matrix are determinants of POP formation in foods with added phytosterols, leading to an increase in POP contents. Practical applications: Phytosterol oxidation products (POP) are formed in foods containing phytosterols especially when exposed to heat treatment. This review summarising POP contents in foods with added phytosterols in their free and esterified forms reveals that heating temperature and time, the chemical form of phytosterols added and the food matrix itself are determinants of POP formation with heating temperature and time having the biggest impact. The estimated upper daily intakes of POP is 78.3 mg/d for fat‐based products with added free plant sterols and 47.7 mg/d for fat‐based products with added plant sterol esters. Phytosterols in foods are susceptible to oxidation to form phytosterol oxidation products (POP). This review summarizes literature data regarding POP contents of foods with added phytosterols that were exposed to storage and heat treatments.

中文翻译：

---

添加植物甾醇的食物中的植物甾醇氧化产物 (POP) 及其每日摄入量的估计：文献综述

1 为了评价添加植物甾醇食品的植物甾醇氧化产物 (POP) 含量，系统回顾了总共 14 项测量添加植物甾醇食品的 POP 含量的研究。在未加热或储存的食品中，持久性有机污染物含量较低，范围为（中值）0.03-3.6 毫克/100 克，相应的植物甾醇（ORP）氧化率为 0.03-0.06%。在添加了 8% 的游离植物甾醇 (FPS)、植物甾醇酯 (PSE) 或植物甾烷醇酯 (PAE) 的脂肪基食品中，在 160-200°C 下煎 5-10 分钟，POP 含量中位数为 72.0 、38.1 和 4.9 毫克/100 克，分别具有 0.90、0.48 和 0.06% 的中位 ORP。因此，抗热氧化的顺序为 PAE > PSE > FPS。POP 的形成在浓缩黄油中最高，其次是人造黄油和菜籽油。在 7.5-10 的人造黄油中。添加 5% 的 PSE，在 140–200°C 的烘箱中加热 5–30 分钟，POP 含量中值为 0.3 mg/100 g。在相同温度条件下进一步加热但持续 60-120 分钟，POP 形成显着增加至 384.3 毫克/100 克。添加 PSE 的食物的每日 POP 摄入量上限估计为 47.7 mg/d（相当于 0.69 mg/kg BW/d），添加 FPS 的食品的每日 POP 摄入量上限为 78.3 mg/d（相当于 1.12 mg/kg BW/d），计算公式为将建议的每日植物甾醇摄入量上限 3 g/d 乘以 ORP 的 90% 分位数值。总之，加热温度和时间、添加植物甾醇的化学形式和食物基质是添加植物甾醇的食物中持久性有机污染物形成的决定因素，导致持久性有机污染物含量增加。实际应用：植物甾醇氧化产物 (POP) 在含有植物甾醇的食物中形成，尤其是在经过热处理时。本综述总结了添加游离和酯化形式的植物甾醇的食品中的持久性有机污染物含量，表明加热温度和时间、添加的植物甾醇的化学形式和食物基质本身是持久性有机污染物形成的决定因素，加热温度和时间的影响最大。添加游离植物甾醇的脂肪基产品的 POP 估计每日上限为 78.3 毫克/天，添加植物甾醇酯的脂肪基产品的估计每日摄入量上限为 47.7 毫克/天。食物中的植物甾醇易于氧化形成植物甾醇氧化产物 (POP)。本综述总结了有关添加植物甾醇的食品中持久性有机污染物含量的文献数据，这些食品经过储存和热处理。