Abstract
Cardiovascular disease (CVD) has a multifactorial aetiology and many potential risk markers are known. As it was not feasible to discuss all markers and their possible interactions in relation to all aspects of CVD, selections had to be made in this paper. In the context of claims and functional foods, emphasis was placed on those aetiological processes and risk markers that have been shown previously to be modified by diet: lipid and lipoprotein metabolism, haemostatic function, oxidative damage, homocysteine metabolism, and blood pressure. Except for methodological and biological characteristics of these biomarkers, their relationships with the risk of CVD are discussed. For LDL and HDL cholesterol, fasting triacylglycerol, homocysteine, and blood pressure well-validated, easy applicable, and generally accepted biomarkers exist. For haemostatic function and oxidative damage validation of markers with respect to CVD or intermediate clinical markers is recommended. For diet-related CVD, however, the ultimate question is whether changes in the biomarker are truly related to changes in risk. Only for LDL cholesterol and blood pressure does consensus exist among scientists for a possible application as enhanced function claims. For HDL, triacylglycerol, and homocysteine, and in particular for haemostatic function and oxidative damage, however, formal proof is lacking that diet-induced changes in these biomarkers alter the risk of CVD. At the same time, it should be emphasised that CVD is multifactorial. Therefore it does not seem justified that a change in one particular biomarker is enough evidence to substantiate a claim. There are examples of food components or drugs that one biomarker is changed in a favourable way, but at the same time another biomarker is changed in an unfavourable way. Therefore, studies to further validate generic predictors for the CVD risk should be initiated.
| Original language | English (US) |
|---|---|
| Journal | European Journal of Nutrition |
| Volume | 42 |
| Issue number | SUPPL. 1 |
| DOIs | |
| State | Published - 2003 |
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Keywords
- Blood pressure
- Cholesterol
- Claims cardiovascular disease
- Diet
- HDL cholesterol hemostasis
- Homocysteine
- Oxidation
- Triacylglycerol
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
PASSCLAIM - Diet-related cardiovascular disease. / Mensink, Ronald P.; Aro, Antti; Hond, Elly Den; German, J. Bruce; Griffin, Bruce A.; Ter Meer, Hans Ulrich; Mutanen, Marja; Pannemans, Daphne; Stahl, Wilhelm.
In: European Journal of Nutrition, Vol. 42, No. SUPPL. 1, 2003.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - PASSCLAIM - Diet-related cardiovascular disease
AU - Mensink, Ronald P.
AU - Aro, Antti
AU - Hond, Elly Den
AU - German, J. Bruce
AU - Griffin, Bruce A.
AU - Ter Meer, Hans Ulrich
AU - Mutanen, Marja
AU - Pannemans, Daphne
AU - Stahl, Wilhelm
PY - 2003
Y1 - 2003
N2 - Cardiovascular disease (CVD) has a multifactorial aetiology and many potential risk markers are known. As it was not feasible to discuss all markers and their possible interactions in relation to all aspects of CVD, selections had to be made in this paper. In the context of claims and functional foods, emphasis was placed on those aetiological processes and risk markers that have been shown previously to be modified by diet: lipid and lipoprotein metabolism, haemostatic function, oxidative damage, homocysteine metabolism, and blood pressure. Except for methodological and biological characteristics of these biomarkers, their relationships with the risk of CVD are discussed. For LDL and HDL cholesterol, fasting triacylglycerol, homocysteine, and blood pressure well-validated, easy applicable, and generally accepted biomarkers exist. For haemostatic function and oxidative damage validation of markers with respect to CVD or intermediate clinical markers is recommended. For diet-related CVD, however, the ultimate question is whether changes in the biomarker are truly related to changes in risk. Only for LDL cholesterol and blood pressure does consensus exist among scientists for a possible application as enhanced function claims. For HDL, triacylglycerol, and homocysteine, and in particular for haemostatic function and oxidative damage, however, formal proof is lacking that diet-induced changes in these biomarkers alter the risk of CVD. At the same time, it should be emphasised that CVD is multifactorial. Therefore it does not seem justified that a change in one particular biomarker is enough evidence to substantiate a claim. There are examples of food components or drugs that one biomarker is changed in a favourable way, but at the same time another biomarker is changed in an unfavourable way. Therefore, studies to further validate generic predictors for the CVD risk should be initiated.
AB - Cardiovascular disease (CVD) has a multifactorial aetiology and many potential risk markers are known. As it was not feasible to discuss all markers and their possible interactions in relation to all aspects of CVD, selections had to be made in this paper. In the context of claims and functional foods, emphasis was placed on those aetiological processes and risk markers that have been shown previously to be modified by diet: lipid and lipoprotein metabolism, haemostatic function, oxidative damage, homocysteine metabolism, and blood pressure. Except for methodological and biological characteristics of these biomarkers, their relationships with the risk of CVD are discussed. For LDL and HDL cholesterol, fasting triacylglycerol, homocysteine, and blood pressure well-validated, easy applicable, and generally accepted biomarkers exist. For haemostatic function and oxidative damage validation of markers with respect to CVD or intermediate clinical markers is recommended. For diet-related CVD, however, the ultimate question is whether changes in the biomarker are truly related to changes in risk. Only for LDL cholesterol and blood pressure does consensus exist among scientists for a possible application as enhanced function claims. For HDL, triacylglycerol, and homocysteine, and in particular for haemostatic function and oxidative damage, however, formal proof is lacking that diet-induced changes in these biomarkers alter the risk of CVD. At the same time, it should be emphasised that CVD is multifactorial. Therefore it does not seem justified that a change in one particular biomarker is enough evidence to substantiate a claim. There are examples of food components or drugs that one biomarker is changed in a favourable way, but at the same time another biomarker is changed in an unfavourable way. Therefore, studies to further validate generic predictors for the CVD risk should be initiated.
KW - Blood pressure
KW - Cholesterol
KW - Claims cardiovascular disease
KW - Diet
KW - HDL cholesterol hemostasis
KW - Homocysteine
KW - Oxidation
KW - Triacylglycerol
UR - http://www.scopus.com/inward/record.url?scp=3042513102&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=3042513102&partnerID=8YFLogxK
U2 - 10.1007/s00394-003-1102-2
DO - 10.1007/s00394-003-1102-2
M3 - Article
C2 - 12664321
AN - SCOPUS:3042513102
VL - 42
JO - European Journal of Nutrition
JF - European Journal of Nutrition
SN - 1436-6207
IS - SUPPL. 1
ER -