Cardiovascular Disease and Health Functional Foods.
10.4082/kjfm.2010.31.8.587
- Author:
Kyung Hee CHO
1
;
Young Min PARK
Author Information
1. Department of Family Medicine, National Health Insurance Corporation Ilsan Hospital, Goyang, Korea. khcho@nhimc.or.kr
- Publication Type:Review
- Keywords:
Cardiovascular Diseases;
Functional Food;
Fatty Acids, Omega-3
- MeSH:
Biological Agents;
Cardiovascular Diseases;
Chitosan;
Cholesterol;
Coronary Disease;
Fatty Acids, Omega-3;
Functional Food;
gamma-Linolenic Acid;
Heart Failure;
Homocysteine;
Life Style;
Primary Prevention;
Soybean Proteins;
Vitamin B Complex;
Vitamin E;
Vitamins;
Yeasts
- From:Korean Journal of Family Medicine
2010;31(8):587-594
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Functional foods are becoming increasingly available to consumers worldwide. The health effects of use of functional foods on cardiovascular diseases must be advised. Omega-3 fatty acid can play a role in primary prevention of deaths from coronary heart disease. It has also been reported to be promising treatment for prevention of deaths from cardiovascular diseases particularly in high-risk group. Vitamin E has no primary prevention of cardiovascular disease, but has high possibility of increasing the risk of heart failure and deaths from cardiovascular disease in high-risk group. Vitamin B complex reduces homocysteine, but don't reduce the risk of cardiovascular disease. Apart from them, gamma linolenic acid, chitosan, soy protein, and red yeast rice may reduce cholesterol levels and the risk of cardiovascular disease, still, further studies are needed. To prevent cardiovascular diseases, it is the most important to main healthy lifestyle habits. Functional foods should only be supplementary.
