ABSTRACT
Phytosterols are present in all plants and in foods containing plant-based raw materials. In normal diets vegetable oils and products based on them are generally acknowledged to be the richest sources of phytosterols (1,2). However, the significance of other foods, especially cereal products and vegetables, depends on dietary patterns. Some foods generally consumed only in low quantities but containing considerable amounts of sterols, such as nuts, may contribute significantly to the dietary phytosterol intakes of some individuals or population groups. On the other hand, food items with rather low levels of phytosterols but consumed as major food items may become significant sources.
