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Functional food science and the cardiovascular system

G Hornstra1, C A Barth, C Galli

  • 1Department of Human Biology, Maastricht University, The Netherlands. G.Hornstra@HB.Unimaas.NL

The British Journal of Nutrition
|December 16, 1998
PubMed
Summary

Diet significantly impacts cardiovascular disease risk by influencing factors like plasma lipoproteins and hypertension. Further research is needed to fully understand dietary effects on thrombotic processes, immune function, and insulin resistance for better heart health.

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Area of Science:

  • Nutrition Science
  • Cardiovascular Health
  • Dietary Interventions

Background:

  • Cardiovascular disease (CVD) has multiple causes, with many risk indicators modifiable through diet.
  • Establishing a clear cause-and-effect relationship is crucial before dietary modifications can impact CVD morbidity and mortality.

Purpose of the Study:

  • To review the effects of diet on cardiovascular risk.
  • To emphasize dietary influences on plasma lipoprotein profiles, hypertension, arterial thrombotic processes, immunological interactions, insulin resistance, and hyperhomocysteinemia.

Main Methods:

  • Literature review focusing on dietary impacts on cardiovascular risk factors.
  • Analysis of studies on dietary lipids, fatty acids, cholesterol, and their effects on lipoprotein metabolism.

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  • Examination of research on hypertension, thrombotic processes, immune function, insulin sensitivity, and homocysteine levels in relation to diet.

    • Main Results:

    • Dietary lipids significantly influence lipoprotein metabolism and CVD risk, though interactions between fatty acids and cholesterol require more study.
    • Specific fatty acids (alpha-linolenic, eicosapentaenoic, docosahexaenoic) may benefit hypertensive patients, but large trials are needed.
    • Evidence for diet's effect on thrombotic processes, immune function, and insulin resistance is promising but requires further investigation and well-designed intervention studies.

    Conclusions:

    • Dietary modifications, particularly concerning lipids and specific fatty acids, can influence cardiovascular risk factors like lipoproteins and hypertension.
    • Further research is essential to elucidate the mechanisms and confirm the benefits of various dietary components, including n-3/n-6 fatty acids, antioxidants, fiber, and B vitamins, in preventing CVD.
    • While promising, the role of diet in modulating immune responses and insulin sensitivity for cardiovascular benefit needs more rigorous scientific validation.