“…Compared to control, LDL levels were reduced by 0.33 (95% CI, –0.38 to –0.28), 0.32 (95% CI, –0.40 to –0.25), –0.34 (95% CI, –0.40 to –0.28) and 0.20 (95% CI, –0.28 to –0.11) mmol/L in the fat spreads, mayonnaise and salad dressing, milk and yoghurt, and other food products, respectively. Other food product subgroups included studies testing the efficacy of plant sterols/stanols incorporated in chocolate ( 47 , 48 ), orange juice ( 22 , 23 ), cheese (49) , non-fat beverage ( 26 , 27 ), meat (33) , croissants and muffins (21) , oil in bread (43) , and cereal bars (24) .…”