Skip to main content

Advertisement

SpringerLink
Log in

Functional foods and cardiovascular disease

  • Published:
Current Atherosclerosis Reports Aims and scope Submit manuscript

Abstract

Functional foods are foods that, by virtue of physiologically active food components, provide health benefits beyond basic nutrition. Many functional foods have been found to be potentially beneficial in the prevention and treatment of cardiovascular disease, the leading cause of mortality in the United States. These foods include soybeans, oats, psyllium, flaxseed, garlic, tea, fish, grapes, nuts, and stanol- and sterol ester enhanced margarine. When eaten in adequate amounts on a consistent basis, these foods may aid in decreasing the risk of cardiovascular disease by several potential mechanisms: lowering blood lipid levels, improving arterial compliance, reducing low-density lipoprotein oxidation, decreasing plaque formation, scavenging free radicals, and inhibiting platelet aggregation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References and Recommended Reading

  1. American Heart Association, 2000. Heart and stroke statistical update. American Heart Association, Dallas, TX.

    Google Scholar 

  2. Shopping for Health, 1999. The growing self-care movement. PREVENTION Magazine and the Food Marketing Institute. Data collected by Roper Starch Worldwide Inc., New York, NY, 1999.

    Google Scholar 

  3. International Life Sciences Institute North America Food Component Reports: Crit Rev Food Sci Nutr 1999, 39:303–316.

    Google Scholar 

  4. American Dietetic Association 1999: Position of the American Dietetic Association: phytochemicals and functional foods. J Am Dietetic Assoc 1999, 99:1278–1285.

    Article  Google Scholar 

  5. Department of Health and Human Services, Food and Drug Administration, 1999: 21 CFR Part 101.Food labeling: health claims; soy protein, and coronary heart disease. Fed Reg 64:57700–57733.

    Google Scholar 

  6. Anderson JW, Johnstone BM, Cook-Newell ME: Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med 1995, 333:276–282.

    Article  PubMed  CAS  Google Scholar 

  7. Washburn S, Burke Gl, Morgan T, Anthony M: Effect of soy protein supplementation on serum lipoproteins, blood pressure, and menopausal symptoms in perimenopausal women. Menopause 1999, 6:7–13.

    Article  PubMed  CAS  Google Scholar 

  8. Hodgson JM, Puddey IB, Beilin LJ, et al.: Supplementation with isoflavonoid phytoestrogens does not alter serum lipid concentrations: A randomized controlled trial in humans. J Nutr 1998, 128:728–732.

    PubMed  CAS  Google Scholar 

  9. Nestel PJ, Pomeroy S, Kay S, et al.: Isoflavones from red clover improve systemic arterial compliance but not plasma lipids in menopausal women. J Clin Endo Metab 1999, 84:895–898.

    Article  CAS  Google Scholar 

  10. Crouse JR, Morgan T, Terry JG, et al.: A randomized trial comparing the effect of casein with that of soy protein containing varying amounts of isoflavones on plasma concentrations of lipids and lipoproteins. Arch Int Med 1999, 159:2070–2076.

    Article  CAS  Google Scholar 

  11. Merz-Demlow BE, Duncan AM, Wangen KE, et al.: Soy isoflavones improve plasma lipids in normocholesterolemic, premenopausal women. Am J Clin Nutr 2000, 71:1462–1469.

    PubMed  CAS  Google Scholar 

  12. Potter SM: Soy-new health benefits associated with an ancient food. Nutr Today 2000, 35:53–60.

    Article  Google Scholar 

  13. Tikkanen MJ, Adlercreutz H: Dietary soy-derived isoflavone phytoestrogens: could they have a role in coronary heart disease prevention? Biochem Pharmacol 2000, 60:1–5.

    Article  PubMed  CAS  Google Scholar 

  14. Jenkins DJA, Kendall CYC, Vidgen E, et al.: The effect on serum lipids and oxidized low-density lipoprotein of supplementing self-selected low-fat diets with soluble-fiber, soy, and vegetable protein foods. Metabolism 2000, 49:67–72.

    Article  PubMed  CAS  Google Scholar 

  15. Jenkins DJA, Kendall CWC, Axelsen J, et al.: Viscous and nonviscous fibers, nonabsorbable and low glycaemic index carbohydrates, blood lipids and coronary heart disease. Current Opin Lipid 2000, 11:49–56.

    Article  CAS  Google Scholar 

  16. Department of Health and Human Services, Food and Drug Administration, 1997. 21 CFR Part 101: food labeling: Health claims; oats and coronary heart disease. Fed. Reg. 62:3584–3601.

    Google Scholar 

  17. Brown L, Rosner B, Willett WW, Sacks FM: Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr 1999, 69:30–42.

    PubMed  CAS  Google Scholar 

  18. Wood PJ, Beer MU: Functional oat products. In Functional Foods. Biochemical & Processing Aspects. Edited by Mazza G. Lancaster: Technomic Publishing Co., Inc. 1998:1–38.

    Google Scholar 

  19. Emmons CL, Peterson DM, Paul GL: Antioxidant capacity of oat (Avena sativa L.) Extracts: In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J Agric Food Chem 1999, 47:4894–4898.

    Article  PubMed  CAS  Google Scholar 

  20. Anonymous: Oatmeal, vitamin E can prevent reduced blood flow after high-fat meal, study finds. Food Labeling Nutr News 1999, 7:9.

    Google Scholar 

  21. Department of Health and Human Services, Food and Drug Administration, 21 CFR Part 101 [Docket No 96P-0338]. Food abeling: health claims; soluble fiber from certain foods and coronary heart disease: final rule. Fed Reg 1998, 63:8103–8121.

    Google Scholar 

  22. Anderson JW, Allgood LD, Lawrence A, et al.: Cholesterol-lowering effects of psyllium intake adjunctive to diet therapy in men and women with hypercholesterolemia: meta-analysis of 8 controlled trials. Am J Clin Nutr 2000, 7:472–479.

    Google Scholar 

  23. Anderson JW, Allgood LD, Turner J, et al.: Effects of psyllium on glucose and serum lipid responses in men with type 2 diabetes and hypercholesterolemia. Am J Clin Nutr 2000, 0:466–473.

    Google Scholar 

  24. Anderson JW, Davidson MH, Blonde L, et al.: Long-term cholesterol-lowering effects of psyllium as an adjunct to diet therapy in the treatment of hypercholesterolemia. Am J Clin Nutr 2000, 71:1433–1438.

    PubMed  CAS  Google Scholar 

  25. Setchell KDR: Discovery and potential clinical importance of mammalian lignans. In Flaxseed in Human Nutrition. Edited by Cunnane S, Thompson LU. Champaign, IL, AOCS Press; 1995:82–98.

    Google Scholar 

  26. Thompson LU, Robb P, Serraino M, Cheung F: Mammalian lignan production from various foods. Nutr Cancer 1991, 16:43–52.

    Article  PubMed  CAS  Google Scholar 

  27. Arjmandi BH, Khan DA, Juma S, et al.: Whole flaxseed consumption lowers serum LDL-cholesterol and lipoprotein(a) concentrations in postmenopausal women. Nutr Res 1998, 18:1203–1214.

    Article  CAS  Google Scholar 

  28. Jenkins DJA, Kendall CWC, et al.: Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and ex vivo androgen and progestin activity: a controlled crossover trial. Am J Clin Nutr 1999, 69:395–402.

    PubMed  CAS  Google Scholar 

  29. Nagourney RA: Garlic: Medicinal food or nutritious medicine? J Medicinal Food 1998, 1:13–28.

    CAS  Google Scholar 

  30. Schulz V, Hänsel R, Tyler VE: Cardiovascular system. In Rational Phytotherapy: A Physicians’ Guide to Herbal Medicine. New York: Springer-Verlag; 1997:107–123.

    Google Scholar 

  31. Warshafsky S, Kamer RS, Sivak SL: Effect of garlic on total serum cholesterol: a meta-analysis. Ann Int Med 1993, 119:599–605.

    PubMed  CAS  Google Scholar 

  32. Silagy C, Neil A: Garlic as a lipid-lowering agent—a meta-analysis. J Royal Coll Physicians Lond 1994, 28:39–45.

    CAS  Google Scholar 

  33. Bordia A, Verma SK, Srivastava KC: Effect of garlic (Allium sativum) on blood lipids, blood sugar, fibrinogen and fibronolytic activity in patients with coronary artery disease. Prostagland Leuk Ess Fatty Acids 1998, 58:257–263.

    Article  CAS  Google Scholar 

  34. Isaacsohn JL, Moser M, Stein EA, et al.: Garlic powder and plasma lipids and lipoproteins: a multicenter, randomized, placebo-controlled trial. Arch Intl Med 1998, 158:1189–1194.

    Article  CAS  Google Scholar 

  35. Superko HR, Krauss RM: Garlic powder, effect on plasma lipids, postprandial lipemia, low-density lipoprotein particle size, high density lipoprotein subclass distribution and lipoprotein(a). J Amer Coll Cardiol 2000, 35:321–326.

    Article  CAS  Google Scholar 

  36. Byrne DJ, Neil HA, Vallance DT, Winder AF: A pilot study of garlic consumption shows no significant effect on markers of oxidation or sub-fraction composition of low-density lipoprotein including lipoprotein(a) after allowance for non-compliance and the placebo effect. Clinical Chim Acta 1999, 285:21–33.

    Article  CAS  Google Scholar 

  37. Munday JS, James KA, Fray LM, et al.: Daily supplementation with aged garlic extract, but not raw garlic, protects low density lipoprotein against in vitro oxidation. Atherosclerosis 1999, 143:399–404.

    Article  PubMed  CAS  Google Scholar 

  38. Weisburger JH: Second international scientific symposium on tea and health: an introduction. Proc Soc Exp Bio Med 1999, 220:193–194.

    Article  CAS  Google Scholar 

  39. Yang CS: Tea and health. Nutrition 1999, 15:946–949.

    Article  PubMed  CAS  Google Scholar 

  40. Yang CS, Chung JY, Yang G, et al.: Tea and tea polyphenols in cancer prevention. J Nutr 2000, 130:472S-478S.

    PubMed  CAS  Google Scholar 

  41. Hertog MGL, Feskens EJM, Hollman PCH, et al.: Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. The Lancet 193, 342:1007–1011.

  42. Sesso HD, Gaziano JM, Buring JE, Hennekens CH: Coffee and tea intake and the risk of myocardial infarction. Amer J Epidemiol 1999, 149:162–167.

    CAS  Google Scholar 

  43. Woodward M, Tunstall-Pedoe H: Coffee and tea consumption in the Scottish Heart Health Study follow up: conflicting relations with coronary risk factors, coronary disease, and all cause mortality. J Epidemiol Commun Health 1999, 53:481–487.

    Article  CAS  Google Scholar 

  44. Geleijnse JM, Lenore LJ, Hofman A, et al.: Tea flavonoids may protect against atherosclerosis: the Rotterdam Study. Arch Int Med 1999, 159:2170–2174.

    Article  CAS  Google Scholar 

  45. Trevisanato SI, Kim Y-I: Tea and health. Nutr Rev 2000, 58:1–10.

    Article  PubMed  CAS  Google Scholar 

  46. van het Hof KH, Wiseman SA, Yang CS, Tijburg LBM: Plasma and lipoprotein levels of tea catechins following repeated tea consumption. Proc Soc Exp Biol Med 1999, 220:203–209.

    Article  Google Scholar 

  47. Princen HMG, van Duyvenvoorde W, Buytenhek R, et al.: No effect of consumption of green and black tea on plasma lipid and antioxidant levels and on LDL oxidation in smokers. Arterio Thromb Vasc Biol 1998, 18:833–841.

    CAS  Google Scholar 

  48. Hodgson JM, Puddey IB, Croft KD, et al.: Acute effects of ingestion of black and green tea on lipoprotein oxidation. Am J Clin Nutr 2000, 71:1103–1107.

    PubMed  CAS  Google Scholar 

  49. Fraser G, Sabate J, Beeson W, Strahan M: A possible protective effect of nut consumption on risk of coronary heart disease. Arch Int Med 1992, 152:1416–1424.

    Article  CAS  Google Scholar 

  50. Sabate’ J, Fraser GE, Burke K, et al.: Effects of walnuts on serum lipid levels and blood pressure in normal men. New Eng J Med 1993, 328:603–607.

    Article  CAS  Google Scholar 

  51. Bruce B, Spiller GA, Klevay LM, Gallagher SK: A diet high in whole and unrefined foods favorably alters lipids, antioxidant defenses, and colon function. J Amer Coll Nutr 2000, 19:61–67.

    CAS  Google Scholar 

  52. Curb JD, Wergowske G, Dobbs JC, et al.: Serum lipid effects of a high-monounsaturated fat diet based on macadamia nuts. Arch Int Med 2000, 160:1154–1158.

    Article  CAS  Google Scholar 

  53. Morgan WA, Clayshulte BJ: Pecans lower low-density lipoprotein cholesterol in people with normal lipid levels. J Amer Diet Assoc 2000, 100:312–318.

    Article  CAS  Google Scholar 

  54. Zambon D, Sabate J, Munoz S, et al.: Substituting walnuts for monounsaturated fat improves the serum lipid profile of hypercholesterolemic men and women—a randomized crossover trial. Ann Int Med 2000, 132:538–546.

    PubMed  CAS  Google Scholar 

  55. Iwamoto M, Sato M, Kono M, et al.: Walnuts lower serum cholesterol in Japanese men and women. J Nutr 2000, 130(2):171–176.

    PubMed  CAS  Google Scholar 

  56. St. Leger AS, Cochrane AL, Moore F: Factors associated with cardiac mortality in developed countries with particular reference to the consumption of wine. The Lancet 1979, i:1017–1020.

    Article  Google Scholar 

  57. Fremont L: Biological effects of resveratrol. Life Sci 2000, 66:663–673.

    Article  PubMed  CAS  Google Scholar 

  58. Stein JH, Keevil JG, Wiebe DA, et al.: Purple grape juice improves endothelial function and reduces the susceptibility of LDL cholesterol to oxidation in patients with coronary artery disease. Circulation 1999, 100:1050–1055.

    PubMed  CAS  Google Scholar 

  59. Keevil JG, Osman HE, Reed JD, Folts JD: Grape juice, but not orange juice or grapefruit juice, inhibits human platelet aggregation. J Nutr 2000, 130:53–56.

    PubMed  CAS  Google Scholar 

  60. Ozturk HS, Kacmaz M, Cimen MYB, Durak I: Red wine and black grape strengthen blood antioxidant potential. Nutrition 1999, 15:954–955.

    Article  PubMed  CAS  Google Scholar 

  61. Kris-Etherton PM, Taylor DS, Yu-Poth S, et al.: Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr 2000, 71:179–188.

    Google Scholar 

  62. Roche HM, Gibney MJ: Effect of long chain n-3 polyunsaturated fatty acids on fasting and postprandial triacylglycerol metabolism. Am J Clin Nutr 2000, 71:232–237.

    Google Scholar 

  63. Yosefy C, Viskoper JR, Laszt A, et al.: The effect of fish oil on hypertension, plasma lipids and hemostasis in hypertensive, obese, dyslipidemic patients with and without diabetes. Prostaglan Leuk Essen Fatty Acids 1999, 61:83–87.

    Article  CAS  Google Scholar 

  64. Marcovina SM, Kennedy H, Bon GB, et al.: Fish intake, independent of apo(a) size, accounts for lower plasma lipoprotein(a) levels in Bantu fishermen of Tanzania—the Lugalawa study. Arterio Thromb Vasc Biol 1999, 19:1250–1256.

    CAS  Google Scholar 

  65. Pirich C, Gaszo A, Granegger S, Sinzinger H: Effects of fish oil supplementation on platelet survival and ex vivo platelet function in hypercholesterolemic patients. Thromb Res 1999, 96:219–227.

    Article  PubMed  CAS  Google Scholar 

  66. Albert CM, Hennekens CH, O’Donnell CJ, et al.: Fish consumption and risk of sudden cardiac death. JAMA 1998, 279:23–28.

    Article  PubMed  CAS  Google Scholar 

  67. Daviglus ML, Stamler J, Orencia AJ, et al.: Fish consumption and the 30 year risk of fatal myocardial infarction. New Engl J Med 1997, 336:1046–1053.

    Article  PubMed  CAS  Google Scholar 

  68. Gillum RF, Mussolina M, Madans JH: The relation between fish consumption, death from all causes, and incidence of coronary heart disease: the NHANES I epidemiologic follow-up study. J Clin Epidemiol 2000, 53:237–244.

    Article  PubMed  CAS  Google Scholar 

  69. Nestel PJ: Fish oil and cardiovascular disease: lipids and arterial function. Am J Clin Nutr 2000, 71:228S-231S.

    PubMed  CAS  Google Scholar 

  70. Messina M: Health effects of phytosterols. Soy Connection 1999, 7:3–5.

    Google Scholar 

  71. Cater NB: Historical and scientific basis for the development of plant stanol ester foods ascholesterol-lowering agents. Eur Heart J 1999, 1:S36-S44.

    CAS  Google Scholar 

  72. Levine BS, Cooper C: Plant stanol esters: a new tool in the dietary management of cholesterol. Nutr Today 2000, 35:61–66.

    Article  Google Scholar 

  73. Miettinen TA, Puska P, Gulling H, et al.: Reduction of serum cholesterol with sitostanol-ester margarine in a mildly hypercholesterolemic population. New Eng J Med 1995, 333:1308–1312.

    Article  PubMed  CAS  Google Scholar 

  74. Hendriks HFJ, Westsrate JA, Van Vliet T, et al.: Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects. Eur J Clin Nutr 1999, 53:319–327.

    Article  PubMed  CAS  Google Scholar 

  75. Department of Health and Human Services, Food and Drug Administration. 2000. 21 CFR Part 101: food labeling health claims; plant sterol/stanol esters and coronary heart disease, interim final rule. Fed Reg 65:54686–54739.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Functional Foods for Health Program, University of Illinois, 1302 West Pennsylvania Avenue, Room 103 Agricultural Bioprocess Laboratory; M/C 640, 61801, Urbana, IL, USA

    Clare M. Hasler PhD, Susan Kundrat MS, RD & Deborah Wool MS

Authors
  1. Clare M. Hasler PhD
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Susan Kundrat MS, RD
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Deborah Wool MS
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hasler, C.M., Kundrat, S. & Wool, D. Functional foods and cardiovascular disease. Curr Atheroscler Rep 2, 467–475 (2000). https://doi.org/10.1007/s11883-000-0045-9

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11883-000-0045-9

Keywords

Search

Navigation