Korean J Fam Med.  2010 Aug;31(8):587-594. 10.4082/kjfm.2010.31.8.587.

Cardiovascular Disease and Health Functional Foods

• Cho KH
• Park YM

• KMID: 2234646
• DOI: http://doi.org/10.4082/kjfm.2010.31.8.587

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.

Keyword

Cardiovascular Diseases; Functional Food; Fatty Acids, Omega-3

MeSH Terms

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
Biological Agents
Chitosan
Cholesterol
Fatty Acids, Omega-3
Homocysteine
Soybean Proteins
Vitamin B Complex
Vitamin E
Vitamins
gamma-Linolenic Acid