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Flaxseed and cardiovascular risk.

LeAnne T Bloedon1, Philippe O Szapary

  • 1School of Nursing, The Center for Experimental Therapeutics, Division of General Internal Medicine, Department of Medicine, University of Pennsylvania, Philadelphia, PA 19104-6021, USA.

Nutrition Reviews
|March 5, 2004
PubMed
Summary

Flaxseed, rich in alpha-linolenic acid (ALA) and lignans, shows potential for cardiovascular health by lowering cholesterol and improving glucose control. Further research is needed to confirm its antiplatelet, antioxidant, and hypotensive effects.

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Area of Science:

  • Nutritional Science
  • Cardiovascular Health
  • Functional Foods

Background:

  • Flaxseed is recognized for its high content of alpha-linolenic acid (ALA), lignans, and soluble fiber.
  • These components are of interest for their potential impact on cardiovascular disease (CVD).

Purpose of the Study:

  • To review the current evidence on flaxseed's effects on cardiovascular risk factors.
  • To identify areas where more research is needed regarding flaxseed's role in heart health.

Main Methods:

  • Review of human studies examining the effects of flaxseed consumption.
  • Analysis of data related to cholesterol levels, glucose absorption, inflammation markers, and omega-3 fatty acid levels.

Main Results:

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  • Flaxseed consumption was associated with modest reductions in total and LDL cholesterol.
  • Studies indicate flaxseed can decrease postprandial glucose absorption and reduce inflammation markers.
  • Flaxseed intake increases serum levels of ALA and eicosapentaenoic acid.

    • Conclusions:

    • Flaxseed demonstrates potential benefits for cardiovascular health, particularly in lipid profiles and glucose metabolism.
    • Evidence for flaxseed's antiplatelet, antioxidant, and hypotensive effects is currently inconclusive.
    • Further research is essential to fully elucidate flaxseed's role as a functional food in cardiovascular risk reduction.