A Flood of Health Functional Foods: What Is to Be Recommended?

Lee, Eun Sil

In the 2012 Cochrane review, there was no evidence to support antioxidants supplements for primary or secondary prevention, and beta-carotene, vitamin E and vitamin A seem to increase mortality rate. For these reasons, antioxidants supplements need to be considered as medicinal products rather than supplements. Thus, sufficient evaluation is necessary before marketing. 21 Since the conversion of ALA contained in vegetable oil to DHA or EPA is very inefficient, there is weaker evidence that ALA intake decreases cardiovascular events compared with DHA or EPA. Thus, it is almost impossible that taking flaxseed oil may influence cardiovascular disease progression. 22 The mechanisms by which omega-3 fatty acids may reduce risk for cardiovascular disease are thought to be attributable to lowered serum triglyceride levels and antithrombotic, antiinflammatory and antihypertensive activities. 24 Several clinical studies identified that intake of fish oil reduces serum triglyceride level and blood pressure in both normal individuals and patients with hypertriglyceridemia, and lowers the frequency of arrythmia and the progression of atherosclerosis. Thus, we have arrived at a conclusion that daily intake of 0.5 to 1.8 g of EPA/DHA decreases mortality rate caused by cardiovascular disease, and the sufficient amount of omega-3 fatty acids can be achieved by eating fatty fish at least twice a week. 25 The American Heart Association recommends that adults http://dx.doi.org/10.6118/jmm.2015.21.1.12 eat fish (particularly fatty fish) at least twice a week, and foods rich in ALA such as tofu, soybeans, walnuts, flaxseeds and their oil, and canola oil. Moreover, 1 g of EPA and DHA daily is recommended when coronary artery disease is already present, and 2 to 4 g of EPA and DHA daily is suggested to decrease triglyceride levels by 20% to 40%. 26 In the analysis results of the Nurses' Health Study on postmenopausal women, the incidence rate of coronary artery disease was significantly reduced with an increasing intake frequency of fish at once a month, 1 to 3 times a month, once a week, 2 to 4 times a week, and more than 5 times a week.