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Functional Foods, Cardiovascular Disease and Diabetes
Woodhead Publishing Ltd, Aug 2004, Pages: 504
The potential and limits of functional foods in preventing cardiovascular disease
N M de Roos, University Medical Centre Utrecht, The Netherlands
- Introduction: diet and cardiovascular disease
- Functional foods defined
- The use of functional foods to meet dietary guidelines
- Do functional foods reach the populations at risk?
- References
Assessing health claims for functional foods
G Nowicka and M Naruszewicz, National Food and Nutrition Institute, Poland
- Introduction
- Differing types of claim: nutrition and health claims
- Criteria for demonstrating functional effects
- Evidence required to support a health claim
- Future trends
PART 1: DIET, CARDIOVASCULAR DISEASE AND DIABETES
Diet and the prevention of coronary heart disease
M de Lorgeril and P Salen, Université Joseph Fourier de Grenoble, France
- Introduction
- Dietary prevention of sudden cardiac death (SCD): the role of dietary fatty acids, alcohol and antioxidants
- Dietary prevention of chronic heart failure (CHF): the role of micronutrients, dietary fatty acids and reduced sodium intake
- Dietary strategies to prevent the development of heart disease
- Dietary prevention of post-angioplasty restenosis
- Dietary control of conventional risk factors: cholesterol, blood pressure, type 2 diabetes and obesity
- Conclusion: using the 'Mediterranean diet' to prevent coronary heart disease
- References
The role of fat soluble nutrients and antioxidants in preventing heart disease
W Stone and G Krishnaswamy, East Tennessee State University, USA and H Yang, Yunnan College of Traditional Chinese Medicine, People's Republic of China
- Introduction: oxidative stress and cardiovascular disease
- The functional properties of Vitamin E in preventing heart disease
- The functional properties of Vitamin D in preventing heart disease
- The functional properties of ubiquinone (CoQ10) in preventing heart disease
- Future trends
- Reference
Vitamin E and other antioxidants in the prevention of cardiovascular disease
F Violi, R Cangemi and L Lofredo, University of Rome 'La Sapienza', Italy
- Introduction
- Risk factors for coronary heart disease (CHD): the role of oxidative stress
- Dietary antioxidants and the prevention of CHD: epidemiological evidence
- Dietary antioxidants and the prevention of CHD: evidence from clinical trials
- Conclusion and future trends: reconciling the evidence
- Sources of further information and advice
- References
Iron intake and cardiovascular disease
A Kartikasari, N Georgiou and J Marx, University Medical Centre Utrecht, The Netherlands
- Introduction
- Dietary iron intake, absorption and metabolism
- Iron homeostasis disorders: primary and secondary hemochromatosis
- The role of iron in cardiovascular disease
- Measuring iron toxicity
- Methods of preventing hemochromatosis
- Conclusion and future trends
- Sources of further information and advice
- Acknowledgement
- References
Diet and diabetes: prevention and control
Y Khazrai, S Manfrini and P Pozzilli, University Campus Bio-Medico - Rome, Italy
- Introduction: classifying diabetes
- Dietary strategies for preventing the onset of diabetes
- Dietary strategies for the control of diabetes: carbohydrates and lipids
- Dietary strategies for the control of diabetes: proteins, fibre and other dietary components
- Future trends
- Sources of further information and advice
- References
Nutritional risk factors in the development of type 1 and type 2 diabetes
S Virtanen, University of Tampere, Finland
- Introduction
- Nutritional risk factors in the onset and prevention of type 1 diabetes
- Nutritional risk factors in the onset and prevention of type 2 diabetes
- Conclusions
- References
PART 2: PHYTOCHEMICALS AND CARDIOVASCULAR DISEASE
Flavonoids and cardiovascular disease
S Rasmussen, Danish Veterinary and Food Administration, Denmark
- Introduction: classification, chemical structures and occurrence of flavonoids in plant foods
- Dietary sources and intake levels of flavonoids
- Bioavailability and metabolism of flavonoids
- Uptake and excretion of anthocyanins
- The use of flavonoids as biomarkers
- Flavonoids and the prevention of coronary heart disease
- Future trends
- References
Isoflavones and coronary heart disease
W Hall, A Vafeiadou, A Minihane, G Rimbach and C Williams, The University of Reading, UK
- Introduction
- Chemical structure of isoflavones
- Dietary sources, bioavailability and metabolism of isoflavones
- The effect of isoflavones on coronary heart disease (CHD)
- Potential risks of isoflavones
- Future trends
- Sources of further information and advice
- References
Plant sterols and cholesterol reduction
E Brink and H Hendriks, TNO Nutrition and Food Research, The Netherlands
- Introduction: cholesterol as a risk factor in cardiovascular disease
- The effects of plant sterols and stanols on lowering cholesterol levels
- Factors influencing the effectiveness of plant sterols and stanols
- Safety issues affecting plant sterols
- Using plant sterols and stanols as functional foods
- Conclusion and future trends
- References
Garlic and cardiovascular disease
H Collin, University of Liverpool, UK
- Introduction
- Chemical composition of raw and cooked garlic
- Commercial forms of garlic supplement
- The influence of garlic compounds on cardiovascular disease
- Future trends: developing new functional foods
- Sources of further information and advice
- References
PART 3: CONTROLLING DIETARY FAT
Diet, oxidative stress and cardiovascular disease
C Galli, University of Milan, Italy
- Introduction: oxidative stress and cardiovascular disease
- Antioxidants in food and their effects
- Biomarkers of oxidative stress
- The role of lipid oxidation in cardiovascular disease
- Dietary fat consumption and lipid oxidation
- Sources of further information and advice
- References
Dietary fat, pregnancy and the prevention of heart disease
E Herrera and P Dodds, Imperial College London, UK
- Introduction: pregnancy and foetal growth
- Carbohydrate, amino acid and maternal lipid metabolism in gestation
- Placental transfer of lipid metabolites
- Foetal development: the role of dietary fatty acids
- Dietary recommendations for the avoidance of heart disease later in life
- Future trends
- Sources of further information and advice
- References
Developing polyunsaturated fatty acids as functional ingredients
C Jacobsen, Danish Institute for Fisheries Research, Denmark
- Introduction: long chain polyunsaturated fatty acids and cardiovascular disease
- Problems in using fish oil in food products: lipid oxidation and off-flavours
- Factors affecting lipid oxidation in complex food systems
- The successful use of fish oil in food products: improving shelf-life and sensory properties
- Future trends
- Sources of further information and advice
- References
Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFAs)
L Sijtsma, Agrotechnological Research Institute, The Netherlands
- Introduction: PUFAs and their health benefits
- Sources of n-3 PUFAs and microbial production of PUFAs
- Cultivation of microalgae for the production of n-3 PUFAs
- DHA production from marine microorganisms
- Applications and future trends
- Acknowledgement
- References
Developments in fat replacers
H-J Chung and D B Min, The Ohio State University, USA
- Introduction: the role of fat replacers in reducing cardiovascular disease
- Carbohydrate-based fat replacers
- Protein-based fat replacers
- Lipid-based fat replacers
- Safety and regulatory issues
- Future trends
- References
PART 4: STARCH AND OTHER FUNCTIONAL INGREDIENTS
Starch in food, diabetes and coronary heart disease
K Autio, VTT Biotechnology, L Niskanen, Kuopio University Hospital and K Poutanen, University of Kuopio and VTT Biotechnology, Finland
- Introduction: starch digestion and health
- How starchy foods are digested
- Factors affecting starch digestion, glucose and insulin response
- Analysing the health effects of foods: the use of the glycaemic index (GI) and other measurements
- Starch digestion, diabetes and cardiovascular disease: the metabolic syndrome
- The role of low-GI carbohydrates in treating and preventing disease
- The manufacture of cereal-based products that produce low blood postprandial insulin responses
- Reference
The use of cereal beta-glucans to control diabetes and cardiovascular disease
G Önning, Lund University, Sweden
- Introduction: the health benefits of soluble fibre/beta-glucans in cereals
- Current limitations in using beta-glucans as food ingredients
- Developing new oat beta-glucan enriched functional products
- Testing the effectiveness of beta-glucans in preventing cardiovascular disease and diabetes
- Future trends
- Sources of further information and advice
- Reference
Grain legumes and the prevention of cardiovascular disease
A Arnoldi, University of Milan, Italy
- Introduction
- The main components of grain legumes
- The non-nutritional components of legumes
- The use of soybean protein in the prevention of hypercholesterolemia
- The hypocholesterolemic activity of other legumes
- Future trends
- References
Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease
W F Sybesma and J Hugenholz, NIZO Food Research and Wageningen Centre for Food Sciences, The Netherlands
- Introduction to food fermentation
- Bioengineering of lactic acid bacteria
- Microbial production of folate
- Microbial production of riboflavin
- Microbial production of vitamin B12 (cobalamin) and vitamin B6 (pyridoxine)
- Low calorie substitutes for sugar: polyols and other sweeteners
- Lactic acid bacteria, cholesterol control, lipase activity and antioxidant production
- Conclusions
- References
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