Nutritional and nutraceutical considerations for dyslipidemia

Improved nutritional habits are a major target in the treatment of dyslipidemias and atherosclerosis prevention. A number of newer approaches have been developed in the last few years, leading to a better knowledge of nutrients as well as of novel functional foods, supplements or nutraceuticals, which may provide an alternative to lipid-lowering drugs. Functional foods are fortified or enriched products with potential health benefits, whereas nutraceuticals can be defined as diet supplements that deliver a presumed bioactive food component in a nonfood matrix. Specific areas of current interest are those of dietary proteins with specific effects on cholesterolemia, also leading to the identification of absorbable peptides and changes in fat intake, resulting in a larger consumption of monounsaturated fatty acids. Both approaches represent an improvement compared with the classical method based on a low-lipid intake. Relevant nutraceuticals include plant sterols/stanols for cholesterol reduction and polyphenols with an attractive capacity to reduce lipoprotein oxidation, platelet aggregability and thromboxane formation. In addition, new soluble fibers, fish oil and Chinese red-rice have provided significant lessons on the potential use of nutraceuticals in cardiovascular disease prevention. Long-term studies show that a 32 mg/dl serum cholesterol difference can lead to an estimated 18% cardiovascular risk reduction.