FUNCTIONAL FOODS IN FAVOR OF THE PREVENTION AND TREATMENT OF CARDIOVASCULAR DISEASES
Keywords:
cardiovascular disease (CVD), nutrition, functional foods, oatmeal, red wine, Medical sciences and healthcareAbstract
Cardiovascular diseases are one of the most commonly met in the world. They are also one of the leading causes of death from chronic non-communicable diseases. Over the last decade, demand for foods and beverages that help improve or benefit health has increased in many parts of the world, along with rising health care costs, increased life expectancy, and a desire for a higher quality of life. The response to functional foods depends on several factors, including genetics, physiological condition, and the composition of the entire diet. Despite growing evidence of the influence of phenolic compounds in the pathogenesis of obesity, the true cause is not fully understood.
The aim of this study was to determine the level of impact of certain functional foods on the BMI of the studied patients associated with the risk of cardiovascular disease.
For this research were used the survey and statistical methods. 40 patients from the Clinic of Cardiology of the University Hospital "St. George '' LTD - Plovdiv, aged 27 to 84 (mean 61.3 years ± 14.3). 45% of the group are men (n = 18), 55% are women (n = 22).
The BMI of the respondents is from 16.73 to 54.32 (mean 28.38 ± 5.87). The effect of several functional foods on patients' BMI was studied. Only those who consumed red wine (p = 0.029), oatmeal (p = 0.006) and chocolate (p = 0.041) showed a statistically significant difference in BMI. Age did not affect the BMI of the studied patients (p = 0.787), as well as the intake of the functional foods we studied (p> 0.05). The study showed that patients receiving oatmeal (more than 2-3 times a week) had a lower BMI (below the average of 28.38) compared to those who did not consume (x2 = 5.58, df = 1, p = 0.041). Patients consuming red wine have similar results in terms of their BMI - lower when consuming this drink more than 2-3 times a week (x2 = 6.67, df = 1, p = 0.022). The mean BMI in female patients was 30.4 ± 6.1 and in men 25.9 ± 4.8.
Functional foods are able to provide health benefits through bioactive compounds that manage, prevent and / or treat disease. Clarifying the exact role that foods play is important in maintaining and promoting our health.
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