Science and Technology of Fibers in Food Systems by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9783030386542
Publisher: Springer International Publishing

10.5 Dietary Patterns in Cardiovascular Disease

There are several foods and food components that have demonstrated the capacity to significantly reduce LDL-C, from well-conducted randomized controlled trials (RCT). Data from RCT have shown an additive effect when more than two of these components are consumed together. These include plant stanols and sterols, soya protein, tree nuts and fiber rich in β-glucans. One of these components can reduce LDL-cholesterol by 3–9% (Jenkins et al. 2000; Harland 2012) Interestingly, the combination of these individual components has an additive effect, and when they are included in the diet, have shown a reduction of LDL-cholesterol of about 5–15%. Based on these results, the concept of a dietary portfolio, that is the combination of two or more functional foods with synergic effect to ameliorate a specific set of biochemical variables have been implemented. Particularly, there are ten portfolio diet studies that have been formulated to reduced LDL-C. In clinical efficacy studies with some of these portfolios consumed for 1 month demonstrate a 22–30% reduction in LDL-C (Jenkins et al. 2000, 2002, 2003a, b, 2005, 2006, 2007a, b, 2008a, b, c, 2010, 2011, 2015; Torres et al. 2015). Whereas in community-based studies consumption a dietary portfolio for more than 6 months as part of a dietary intervention, reduces LDL-C by about 15% (Cicero et al. 2002; Jenkins et al. 2002; Cicero et al. 2004; Shrestha et al. 2006; Theuwissen and Mensink 2007; Van Horn et al. 2008; Harland 2012).

As a public health measure, simple dietary changes can have a significant impact on cholesterol management in those individuals with mild hypercholesterolemia to prevent CVD. For instance, the dietary patterns of the traditional Mediterranean and Dietary Approaches to Stop Hypertension (DASH) diets, both composed of high-fiber foods, improve the risk factors of CVD, by reducing long-term weight gain, blood pressure, glucose–insulin homeostasis, blood lipids and lipoproteins, inflammation, endothelial function, arrhythmic risk, coagulation/thrombosis and the gut microbiome (Mozaffarian 2016).

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