심뇌혈관질환과 건강기능식품
Cardiovascular Disease and Health Functional Foods
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초록
건강에 대한 관심이 증가하면서 건강기능식품에 대한 수요도 증가하고 있다. 이에 각각의 건강기능식품들이 심뇌혈관질환에 끼치는 영향들을 적절하게 권고해줄 필요가 있다. 오메가-3 지방산은 관상동맥질환에 의한 사망을 감소시키는일차예방 효과가 있으며, 심뇌혈관질환의 고위험군에서도 심뇌혈관질환 사망률 및 총사망률을 감소시키는 것으로 나타났다. 비타민 E는 심뇌혈관질환의 일차예방효과가 없었으며, 고위험군에서 심부전 등의 위험 증가 및 사망률 증가를 초래할가능성이 있다. 비타민 B복합체는 혈중 호모시스테인을 감소시키나 심뇌혈관질환을 감소시키지는 못했다. 그 외, 감마리놀렌산, 키토산, 대두단백질, 홍국과 같은 물질들은 콜레스테롤을 낮추고 심뇌혈관질환을 감소시킬 가능성이 있으나 장기적인 연구가 필요한 상태이다. 심뇌혈관질환의 예방을 위해서는 건강한 생활습관을 유지하는 것이 가장 중요하며, 건강기능식품은 단지 보조적으로 사용해야 한다.
Abstract
Functional foods are becoming increasingly available to consumers worldwide. The health effects of use of functional foods on cardiovascular diseases must be advised. Omega-3 fatty acid can play a role in primary prevention of deaths from coronary heart disease. It has also been reported to be promising treatment for prevention of deaths from cardiovascular diseases particularly in high-risk group. Vitamin E has no primary prevention of cardiovascular disease, but has high possibility of increasing the risk of heart failure and deaths from cardiovascular disease in high-risk group. Vitamin B complex reduces homocysteine, but don't reduce the risk of cardiovascular disease. Apart from them, gamma linolenic acid, chitosan, soy protein, and red yeast rice may reduce cholesterol levels and the risk of cardiovascular disease, still,further studies are needed. To prevent cardiovascular diseases, it is the most important to main healthy lifestyle habits. Functional foods should only be supplementary.
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