Food and dietetic products and coronary heart disease

Abstract

Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red vine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements.

Ishemijska bolest srca je danas jedan od glavnih uzroka mortaliteta i morbiditeta, a neki od mnogobrojnih faktora rizika se mogu smanjiti ili eliminisati promenom načina ishrane. Sastojci hrane čiji povećan unos predstavlja faktor rizika za ishemijsku bolest srca su: zasićene masti, trans-masne kiseline i holesterol, a u sastojke sa protektivnim dejstvom spadaju nezasićene masne kiseline, fitosteroli i stanoli, proteini soje, rastvorljiva dijetna vakna, neki vitamini i minerali i bioaktivna jedinjenja kao što su flavonoidi i rezveratrol iz crnog vina. Pored konvencionalne hrane, neki od ovih sastojaka dostupni su kao sastojci posebno pripremljenih funkcionalnih namirnica i u koncentrovanom obliku kao dijetetski suplementi.