Document Type


Publication Date



Pen Bay Medical Center, Cardiology

MeSH Headings

Functional Food


Background: Recently, several functional foods have been identified which have health benefits beyond providing energy and substrate molecules for cellular chemistry. These foods are effective in reducing fat absorption and lowering lowdensity lipoprotein (LDL) cholesterol (Asgary, Rasquar, & Keshvari, 2018). In the past, diets low in saturated fat have been found to be ineffective in lowering LDL cholesterol. Statins are capable of lowering LDL cholesterol up to 60% when the latest generation is used at maximal dose (Law, Wald & Rudnicka, 2003). However, some patients do not tolerate statins because of side effects. Evidently, decreasing the LDL lowers the risk of cardiovascular disease. A meta-analysis showed that a drop of 1 mmol/L of LDL cholesterol translates to a 9% drop in death from all causes (Cholesterol Treatment Trialists’ Collaborators, 2008). Optimizing the lowering of LDL cholesterol levels is an important goal for the reduction of cardiovascular risk and can be made possible by combining a number of functional foods.


Lambrew Research Retreat


The Northern New England Clinical and Translational Research network NIH grant # U54GM115516 supported this work.



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