Document Type
Poster
Publication Date
5-1-2019
Institution/Department
Pen Bay Medical Center, Cardiology
MeSH Headings
Functional Food
Abstract
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.
Recommended Citation
Knight, Caroline and Hamill, Ralph, "The Functional Food Diet: A Pilot Study" (2019). Maine Medical Center. 691.
https://knowledgeconnection.mainehealth.org/mmc/691
Comments
Lambrew Research Retreat
Acknowledgements:
The Northern New England Clinical and Translational Research network NIH grant # U54GM115516 supported this work.