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Food safety
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Cardiovascular diseases |
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Atherosclerosis is the primary cause of cardiovascular diseases (CVD). CVD remains the leading cause of mortality in industrialized countries. Thus, identification of the dietary changes that most effectively prevent atherosclerosis is critical.
Substantial evidence indicates that a diet based on non-hydrogenated unsaturated fats and marine omega-3 fatty acids as the predominant form of dietary fat, whole grains as the main form of carbohydrates, an abundance of fruits and vegetables, can offer significant protection against atherosclerosis. Furthermore non-nutrients e.g. plant sterols recognised to lower plasma cholesterol, or phytochemicals like flavonoids, lignans, indoles, glucosinolates, proanthocyanidines and phytoene) may contribute to the prevention of atherosclerosis.
The mechanism of action, the uptake and metabolism of non-nutritive compounds remains to be investigated to fully understand their biological effects. Several of the potentially anti-atherogenic, non-nutritive compounds in the diet have anti-inflammatory or estrogenic properties. Their mechanisms of action could be by inhibiting or blocking the inflammatory processes or by mimicking the action of endogenous estrogens.
Research at the National Food Institute is focused on investigation of anti/proatherogenic properties of dietary components in animal models, uptake and metabolism of non-nutritive compounds, the development of new biomarkers for the intake of foodstuff rich in the specific non-nutrients, on development of risk markers that allow improved and individualized assessment of atherosclerotic disease risk and the response to diet and environmental factors due to genetic variation.
Collaborations
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Department of Human Nutrition and Centre for Advanced Food Studies, Faculty of Life Sciences, University of Copenhagen, Denmark |
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Department of Growth and Reproduction GR, The Juliane Marie Centre, Department of Clinical Biochemistry, Copenhagen University Hospital, Denmark |
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